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Class TXi.g-3 

Book. ,T\)5" 

GopyrightN? 

COPYRIGHT DEPOSIT. 



Pxitriam's Homemaher Series 
By Olive Green 



I What to Have for Breakfast 
IL Everyday Luncheons 
III One Thousand Simple Soups 
IV. How to Cook Shellfish 

To be followed byt 

V, How to Cook Fish 
VL How to Cook Meat and Poultry 
VII How to Cook Vegetables 



G. P. Putnam's Sons 
New York London 



HOW TO COOK 

SHELL-FISH 






BY 

OLIVE GREEN 




G. P. PUTNAM'S SONS 
NEW YORK & LONDON 
Zbe IKnfcfcerbocfeec press 
1907 



* LfSTHARY of CONGRESS 

ilvro Copies Received 
OC\ 29 iSftr 

C<royr?iftf Efc&y 

f CLASS 4 XXC, No. 
t9X$c<t 
COPY B. 






Copyright, 1907 

BY 

G. P. PUTNAM'S SONS 



Ube flmfcfeerbocfeer ipress, Ifcew l^orfe 



CONTENTS 

PAGE 

I. FISHY OBSERVATIONS ... I 
II. ONE HUNDRED AND THIRTY WAYS 

TO COOK CLAMS .... 4 

III. EIGHTY-FIVE WAYS TO COOK CRABS 39 

IV. TEN WAYS TO COOK CRAWFISH . 7 1 
V. TWENTY WAYS TO COOK MUSSELS 79 

VI. ONE HUNDRED AND SEVENTY-FIVE 

WAYS TO COOK LOBSTERS . . 91 
Vn. TWO HUNDRED AND FIFTEEN WAYS 

TO COOK OYSTERS . . .155 

VIII. TEN WAYS TO COOK OYSTER CRABS 235 

IX. TEN WAYS TO COOK PRAWNS . . 24 1 

X. FORTY WAYS TO COOK SCALLOPS . 247 

XI. FORTY WAYS TO COOK SHRIMPS . 263 

XII. THREE WAYS TO COOK SNAILS . 277 

XIII. FORTY WAYS TO COOK TERRAPIN . 283 

XIV. FIVE WAYS TO COOK TURTLE . 301 

XV. ADDITIONAL RECIPES . . 305 

il'i 



HOW TO COOK SHElyI.-FISH 



FISHY OBSERVATIONS. 

Fish are found in rivers, lakes, oceans, 
brooks, and markets. Having tried all these 
places, the author unhesitatingly recommends 
the market as being the cheapest and least 
uncertain. 

Different kinds of bait are advocated by 
different authorities, but the simplest is the 
most effective at the market. A piece of silver 
or paper money will invariably catch fish at the 
market. This is more than can be said of other 
kinds of bait. Silver and paper money is much 
used to catch other things, but these do not 
belong in this book. 

Fish divide themselves into two classes, 
shelled and unshelled. At first sight it seemed 
that it would take both kinds to fill a small 
blue-gingham book, but further investigation 
proved that the unshelled fishes desired, and, 
indeed, needed, a volume of their own. 

Most people eat too much meat, and when so 
many delicious preparations of fish are readily 



2 i>oW to Cook SbeU^ffieb 

available it would seem advisable to lighten the 
diet, especially in warm weather, by substituting 
fish for meat. Kven in the winter months 
oysters or lobsters or clams, prepared at the 
table in a chafing-dish, may be a hygienic and 
agreeable change from the ever-present steak, 
chop, and roast. With a more nourishing soup 
on the menu and a mayonnaise salad, the food 
elements usually supplied by meat would be 
furnished in a lighter and more readily assimi- 
lated form. 

Bndless variety is possible in the fish line. 
Almost everything that swims is edible when 
properly cooked. Alligator, octopus, whale, 
shark, seal, salamander, porpoise, dolphin, and 
sea-serpent are doubtless pleasant eating, but 
the author, not knowing just how to cook them, 
is forced to pass them by. 

Many of the following recipes will be found 
suitable for the chafing-dish. All have been 
simplified as much as possible. The material 
has been collected from multitudinous sources 
— from old and foreign cook-books, the best 
modern authorities, certain famous chefs, and, 
last but not least — the wide personal experience 
of many good cooks. 

It is hoped that those who make use of this 
little book will find it to their liking, and that 
there may be as much pleasure in the cooking 
and eating as there has been in the writing. 



CLAMS. 

Clams are used during the season when 
oysters are barred, as well as during some of 
the cool months. 

Hard clams are in season all the year and soft 
clams from the first of May until the middle of 
October. The adjective "soft" refers not to 
the shell but to the beast inside. Some of a 
hard clam is soft and does not need to be cooked 
as long as the hard part. Clams are dug with 
a rake when the tide is out, at river mouths and 
on the sea-shore. They are found about a foot 
below the surface, but occasionally an indis- 
creet clam comes up to see what is going on. A 
clam out walking is a grievous sight and is 
easily overtaken by any one not afflicted with 
rheumatism. 

little Neck Clams are misnamed, the neck 
being in reality a foot. A clam desiring to 
promenade along the shore pokes his foot out 
of his shell and flops the shell in the desired 
direction. When he gets tired he rests, but 
the muscular exertion involved makes his foot, 
or neck, too tough to eat. Clams with small 
feet are sometimes called Cinderella Clams. 



ONE HUNDRED AND THIRTY 
WAYS TO COOK CLAMS. 

CLAM COCKTAII,— I 

Put a dozen small clams into a cold bowl and 
pour over them a teaspoonful each of Worces- 
tershire sauce, vinegar, lemon-juice, tomato 
catsup and horseradish. Add a little salt, and 
a few drops of tabasco sauce. Serve very cold 
in small glasses. 

II 

Mix one tablespoon ful each of lemon-juice 
and mushroom catsup, add salt, paprika, and 
five or six drops of tabasco sauce. Peel small 
round tomatoes, and scoop out the centres. 
Chill thoroughly, fill with Little Neck clams, 
pour the sauce over, and serve. Lemon cups 
or grapefruit shells may be used instead of the 
tomato 

III 

Mix together twelve clams, with their juice, 
three tablespoon ful s of tomato catsup, a tea- 
spoonful of horseradish, three drops of tabasco 
4 



Clams— ©ne DunDreD anD Ghitty TOags 5 

sauce, one tablespoonful of vinegar, and a 
grating of onion. Serve very cold in small 
glasses. 

IV 

For every cocktail required use eight Little 
Neck clams, one teaspoonful of lemon-juice, 
one teaspoonful of vinegar, half a teaspoonful 
each of walnut catsup, mushroom catsup, 
grated horseradish and tomato catsup. Season 
highly with salt and tabasco sauce, and serve 
very cold. 

SOFT CLAM CHOWDER 

Chop a quart of soft clams, peel and slice six 
potatoes thin, tie up in a cheese-cloth bag six 
whole allspice and six cloves. Put a quarter of 
a pound of minced salt pork into a pot and fry 
crisp; then remove the pork and fry a small 
sliced onion in the pot to a light brown. Add 
the potatoes and a can of tomatoes, the spice 
bag, a pinch of cayenne pepper, and a quart of 
cold water. Cook for four hours. After cook- 
ing three and a half hours, add the clams and 
four pilot biscuits that have previously been 
soaked in milk. Serve very hot. 

CLAM CHOWDER 
Scrub the shells of fifteen or twenty clams 



6 ibow to Cooft Sbeltejfteb 

and place them in a kettle over the fire. Cover 
with one quart of boiling water. As soon as the 
shells open, take from the fire and reserve the 
water. Chop fine one third of a pound of salt 
pork and fry crisp in a kettle. Add the water 
and clam-juice, strained through cloth, four 
large potatoes thinly sliced, and three small 
onions cut fine. Simmer for an hour and a 
quarter, add a quart of milk, cook fifteen min- 
utes longer, add the clams, reheat, and serve. 

BSCAIvLOPED CLAMS— I 

Put two soft clams on each half shell. Sea- 
son with pepper, chopped celery, and minced 
parsley. Dot with butter, put a square of ba- 
con on top, cover with crumbs, and bake until 
brown. 

II 

Clean the clams, scrub thoroughly, and heat 
until they open. Drain carefully. Strain the 
juice through linen and save a cupful of it. 
To one pint of clams allow one cupful of clam- 
juice, one cupful of milk, and two cupfuls of 
crumbs. Arrange the clams and crumbs in al- 
ternate layers in a baking-dish, seasoning with 
pepper and dots of butter, and having crumbs 
and butter on top. Pour over the hot liquid 
and bake in a brisk oven. 



Clams— ©ne Ibun&reD anD Gbittg Mags 7 
in 

Chop the clams fine and season with red pep- 
per, leaving a few clams whole. Make a paste 
of bread crumbs or cracker dust and milk, add 
a little of the clam-juice, a tablespoonful of 
melted butter, and one egg well beaten. Mix 
with the clams and put into a large baking 
dish or in small ones, or clam-shells. Cover 
with crumbs, dot with butter, and bake until 
brown. 

IV 

Prepare Creamed Clams according to direc- 
tions given below, and arrange in a shallow 
baking dish or in the shells, with alternate lay- 
ers of buttered crumbs, having buttered crumbs 
on top. Bake until brown. 



Prepare Creamed Clams according to direc- 
tions given below, using two tablespoonfuls of 
corn-starch for thickening. Add the pounded 
yolks of two hard-boiled eggs, the beaten yolk 
of a raw one, and pepper, salt, mace, and 
minced parsley to season. Add the chopped 
white of the eggs, fill buttered shells or patty- 
pans, cover with crumbs, dot with butter, and 
bake in a hot oven until brown. 



8 Dow to Goofe Sbell jfieb 

DEVILLED CLAMS— I 

Chop fine two dozen clams, removing the hard 
parts. Mix with half the quantity of bread 
crumbs, a teaspoonful each of grated onion and 
parsley, and three tablespoon fuls of melted 
butter. Season highly with salt and pepper, and 
add a few drops of Worcestershire sauce. Put 
into buttered clam-shells, cover with crumbs, 
dot with butter, and bake brown. 



II 



Put into a frying-pan two tablespoonfuls of 
butter, and one medium-sized onion, finely 
chopped ; fry until the onion is golden brown. 
Add two dozen clams chopped fine, three me- 
dium-sized tomatoes cut fine, or a cup of canned 
tomatoes, a teaspoonful each of chopped pars- 
ley and Worcestershire sauce ; salt and pepper 
to taste, and half a cupful of dry bread crumbs. 
When the tomatoes are cooked through, add 
two well-beaten eggs, stir until smooth, and take 
from the fire. Fill the clam-shells with the 
mixture, cover with crumbs and dots of butter, 
and brown in the oven. 

DEVILLED FRIED CLAMS 

Prepare according to directions given for 
Devilled Fried Oysters. 



Clams One DunDrefc anD Ubittv Map 9 

NEW ENGLAND DEVIIJyED ClyAMS 

Put two tablespoon fuls of butter into a sauce- 
pan and fry in it a chopped onion. Add one 
cupful of canned tomatoes, a pinch of powdered 
mace, and salt and paprika to taste. Cook for 
five minutes, add a tablespoonful of flour, take 
from the fire, and add two eggs slightly beaten. 
Add three dozen prepared clams, chopped fine, 
mix thoroughly, fill buttered clam-shells, cover 
with crumbs, dot with butter, and bake brown. 

CREAMED CLAMS— I 
Chop fine two dozen hard clams. Make 
smooth in a saucepan two tablespoonfuls each 
of butter and flour. When they cook through, 
add the clams and one half cupful of the juice. 
Season with red pepper, simmer for ten minutes, 
then add the thickening and half a cupful of 
cream. Boil up once and serve. 

II 

Put into a saucepan one tablespoonful of but- 
ter, and when it froths add two tablespoonfuls 
of flour. Cook until the mixture leaves the 
sides of the pan, then add one and one-half 
cupfuls of cream. Cook until thick, stirring 
constantly, and seasoning with red and black 
pepper. Add one small can of minced clams 
with their liquor, or one cupful of chopped 
clams, reheat, and serve. 



io t>ow to Gooft Sbell jftsb 

CREAMED CLAMS ON THE HALF SHELL 

Prepare according to directions given for 
Creamed Oysters On the Half Shell. 

CLAMS WITH CREAM 

Chop coarsely fifty small clams, reserving the 
liquor. Strain the juice through linen. Put a 
tablespoonful of butter into a saucepan, add a 
teaspoonful of flour, and cook thoroughly. Add 
the hot clam juice, then the clams, and cook for 
five minutes, stirring constantly. Season with 
pepper, add one cupful of boiling cream, and 
serve. 

CREAMED CLAMS WITH GREEN 
PEPPERS 

Prepare according to directions given for 
Creamed Oysters with Green Peppers. 

STEWED CLAMS— I 

Remove three dozen small clams from their 
shells and put into a saucepan with half a tea- 
spoonful each of chopped chives and parsle) T . 
Add half a cupful of water, season with pepper, 
add two tablespoonfuls of bread crumbs, and 
cook for two minutes. Squeeze half a lemon 
into the dish, and serve immediately. 



Clams— One fmntoed ano GbirtB Wave n 
ii 

After cleaning the clams put them into a pot 
over a hot fire un til they open. Cut off the hard 
parts and boil the clams slowly in their own 
liquor until tender. Season with pepper and 
thicken with flour rubbed smooth with an equal 
quantity of soft butter. 

Ill 

Boil a pint of milk, seasoning with butter and 
white pepper. Add two dozen small clams, 
bring to the boil, and serve. 

IV 

Take fifty large sand clams and add to their 
liquor an equal amount of water. Put clams 
and liquor in a stewpan over a gentle fire for 
half an hour. Skim, then add a tablespoonful 
of flour made smooth with a scant cupful of but- 
ter and a saltspoonful of pepper. Cover, and 
simmer fifteen minutes longer, then serve. 
Milk substituted for water makes them more 
delicate. Any other than sand clams will re- 
quire fifteen minutes longer to cook before add- 
ing the seasoning. 

V 

Put a cupful of milk in a double boiler, and 
heat. When it begins to boil, add a quart of 



12 ibow to Cook SbelMf teb 

shelled clams. Beat together until creamy one 
tablespoon fill of flour and two tablespoonfuls of 
butter. Add to the clams when they begin to 
boil, and stir until smooth and thick. Season 
with red and black pepper. Arrange thin slices 
of toasted bread on the bottom of a deep dish, 
pour the stew upon them, and serve. 

VI 

Put into a sauce-pan twelve clams with their 
liquor, bring to the boil, andskim. Add a table- 
spoonful of butter and one-fourth of a cupful of 
cream. Bring to the boil, season with pepper 
and minced parsley, add a few small oyster 
crackers, and keep hot until the crackers are 
soft. 

FRIED CIvAMS 

Use the largest sand clams, drain well from 
their liquor, dip into cracker dust, and fry in hot 
lard. Serve very hot. 

FRIED SOFT CLAMS 

Free from the shell, wash, drain and wipe 
dry. Dip in egg and crumbs and fry in deep fat. 

SOFT CLAMS X LA NEWBURG— I 

Put forty cleaned soft clams into a saucepan 
with a tablespoonful of butter, half a teaspoon- 



Clam0—©ne IbunOreD anD CTbfrtE Wiave 13 

ful of white pepper, and a wineglassful of Ma- 
deira. Cook for eight minutes, then add the 
yolks of three eggs beaten with two cupfuls of 
cream. Cook three minutes longer and serve 
on toast. 



II 



Use one quart of clams, separate the hard 
parts from the soft ^parts, and chop the hard 
parts fine. Put into a sauce-pan four table- 
spoonfuls of butter, salt and red pepper and 
grated nutmeg to season, and when it melts add 
two tablespoonfuls each of sherry and brandy, 
and the clams. Beat together the yolks of four 
eggs and one cupful of cream. Stir into the hot 
mixture and serve as soon as the eggs thicken 
it. 



Ill 



Clean a pint of clams, remove the soft parts, 
and chop the hard parts fine. Melt three table- 
spoonfuls of butter, add the clams, half a tea- 
spoonful of salt, a dash of red pepper, and three 
tablespoonfuls of sherry and Madeira, or one 
and one-half tablespoonfuls of each. Heat 
thoroughly and add the yolks of three eggs 
beaten with half a cupful of cream. 



H t>oxv to Cook Sbeltejf fsb 

BAKED CLAMS 

Chop the clams fine and wash the shells. 
Butter the shells, fill with the chopped clams, 
sprinkle with crumbs, dot with butter and bake 
until brown. 

BAKED CLAMS WITH GREEN PEPPERS— I 

Prepare according to directions given above, 
using one third green peppers chopped and 
two thirds steamed clams. Scrub the clams 
thoroughly, rinse in fresh water, and put into a 
sauce-pan without any water. Cook until the 
shells open, skim out the clams, pour the liquor 
into a jar, and let it settle. When all sediment 
has sunk to the bottom, pour off the liquor 
carefully. Serve in the shells, with a small 
dish each of the liquor and melted butter for 
each portion. 

II 

Take medium-sized green peppers, cut off the 
tops and remove the seeds, boil gently in salted 
water until they are tender. Allow two clams 
to each pepper, and chop fine. Make a paste 
of crumbs soaked in clam-juice, water, or milk, 
and mix a little hard boiled egg and onion, 
finely chopped, with it. Add the chopped 
clams and rub smooth. Fill the peppers, 
cover the tops with crumbs and butter, and 



Ctams—$ne IbunDred and CbittE 'Mags t$ 

brown in a moderate oven. Serve with tomato 
sauce, made of one tablespoonful of butter, two 
tablespoon fuls of flour, salt, pepper, and a cup- 
ful of tomato-juice. 

ClyAM CROQUETTES—I 

Parboil in their own liquor two quarts of 
opened clams, seasoning with butter, pepper, 
and powdered mace. Skim out, drain and chop 
the clams, reserving the liquid. In another 
saucepan fry a small chopped onion brown in 
two tablespoonfuls of butter, add a tablespoonful 
of flour, cook thoroughly, add a pint of the re- 
served liquid, and cook until thick. Add the 
yolks of four eggs, a pinch of red pepper, the 
chopped clams, and a tablespoonful of chopped 
parsley. Boil two minutes longer, take from 
the fire, add the juice of a lemon, and cool. 
Shape into croquettes, dip in eggs and crumbs 
and fry in deep fat. 

II 

Put into a saucepan one tablespoonful of but- 
ter and when it froths add two heaping table- 
spoonfuls of flour. Cook until the mixture 
leaves the sides of the pan, add one small can of 
minced clams, with their liquor, and half a cup- 
ful of cream. Cook to a paste, cool, shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. 



i6 ibow to Cook Sbdtejffsb 

CLAM PIE— I 

Line a baking-pan with pastry, and put in a 
layer of clams. Season with butter and pepper, 
dredge with flour, and repeat until the dish is 
full, using a quart of clams. Add one half cup- 
ful of clam-juice, cover with pastry, brush the 
top with milk, and bake. 

II 

Chop fine a quarter of a pound of fat salt 
pork. Strain, and fry a sliced onion in the fat. 
Strain again, add twocupfuls of clam-juice and a 
tablespoon ful of butter, and keep hot. Butter 
a baking-dish and put into it a layer of clams. 
Cover with a layer of crackers which have been 
soaked in hot milk, dot with butter, season 
with pepper and salt, and repeat until the dish is 
nearly full. Cover the last layer with parboiled 
potatoes sliced very thin, season with salt, pep- 
per, grated onion, and minced parsley. Pour 
the hot liquor into the pan, cover with pie- crust, 
and bake in a moderate oven. 

CONNECTICUT CLAM PIE 

Fill a buttered baking-dish with alternate 
layers of minced clams and thin slices of boiled 
potatoes, dredging each layer of clams with 
flour. Season with salt, pepper, grated onion, 
and minced parsley. When the dish is full, 



Clams— One IbunDreD anD GbirtB ^ags 17 

pour in one cupful of clam-juice, add three 
tablespoonfuls of strained tomato, cover with a 
pastry crust, and bake brown, in a quick oven. 

CIvAM POT-PIE 

Prepare according to directions given for 
Oyster Pot-pie. 

MARYLAND CLAM PIE 

Prepare according to directions given for 
Maryland Oyster Pie. 

LONG ISLAND CLAM PIE 

One quart of clams, finely chopped, a quarter 
of a pound of fat salt pork, chopped, a heaping 
tablespoonful of butter, and two tablespoonfuls 
of flour. Make a sauce of the butter and flour, 
using either clam-juice, milk, or water for the 
liquid, season to taste, and add the clams. Make 
a crust of a pint of flour, a cupful of lard, and a 
teaspoonful of baking powder. Mix with cold 
water as for pie-crust and roll out. Line a bak- 
ing-dish with the crust, fill with the clam mix- 
ture, placing a layer of sliced boiled potatoes on 
top, cover with a thin crust, and bake. 

CLAM FRITTERS— I 

Open some fresh clams, reserving the liquor. 
Mix together one cupful of cracker crumbs and 



18 1bow to Gooh Si3ell=3fi6b 

one cupful of flour. Dip the clams into their 
own liquor, then into the flour mixture, and re- 
peat. L,et dry, dip into milk, then into the 
flour mixture. I^et dry again, fry brown in 
deep fat, drain on brown paper, and serve at 
once. 

II 

Make a batter of one cupful of flour, three 
eggs well beaten, half a cupful of milk, and 
half a cupful of clam-juice. Add a little more 
flour if not quite stiff enough. Dip large sand 
clams in this batter and fry brown in deep fat. 

Ill 

Beat two eggs light, sift in half a cupful of 
flour, and add half a cupful of milk ; thus 
forming a batter. Chop twelve good-sized clams 
in a chopping-bowl. Add one teaspoonful of 
minced parsley, one quarter teaspoonful of salt, 
and a dash of pepper. Add to the batter. If 
not of sufficient consistency to drop into boiling 
fat, add a little more flour. Fry crisp, either 
in deep fat, or saut£ in a frying-pan. Drain, 
and serve. 

IV 

Add to one can of minced clams enough 
water to make a pint. Season highly, add one 



Clams— ©ne IbunDrefc anD GbirtE TOaga 19 

egg well beaten, and sufficient flour to make a 
batter. Stir in half a teaspoon ful of baking 
powder, mix thoroughly, and drop by the 
spoonful into boiling water. 

V 
Chop fine twenty-five clams. Mix with a cup- 
ful of mashed potatoes, two eggs beaten until 
light, two tablespoonfuls of milk or clam-juice, 
and one level teaspoon ful of baking powder 
sifted in with flour enough to make a stiff bat- 
ter. Drop by spoonfuls into deep fat and fry 
golden brown. 

VI 

Beat together the yolk of one egg } one fourth 
of a cupful of milk, one teaspoonful of melted 
butter, one teaspoonful of vinegar, a pinch of 
salt, a dash of red pepper, and one small can of 
minced clams. Add sufficient flour to make a 
stiff batter, fold in the stiffly beaten white of an 
eggy and drop by spoonfuls into deep fat. 

MINCED CLAMS— I 
Make smooth in a saucepan one tablespoon - 
ful of butter and two tablespoonfuls of flour. 
Add twenty-five hard clams chopped fine, and 
half a cupful of juice. Simmer for ten minutes. 
Add a dash of cayenne and half a cupful of 
cream. As soon as it boils serve witn hot but- 
tered soda crackers. 



20 ibow to Cooft 5bell*3Fi0b 

ii 

Prepare according to directions given for 
Minced Oysters. 

Ill 

Prepare according to directions given for 
Minced Oysters II. 

MINCED CLAMS ON TOAST 

Take two dozen Little Neck clams. Chop 
small and save all the liquor. Put into a stew- 
pan with a scant tablespoonful of butter, season 
with cayenne and Worcestershire sauce. Stew 
for eight minutes and stir in a tablespoonful of 
butter and the same of flour, blended smoothly, 
in a cupful of cream. Let cook for two minutes, 
and serve on toast. 

PANNED CLAMS— I 

Prepare according to directions given for 
Panned Oysters. 

II 

Prepare according to directions given for 
Panned Oysters II. 

Ill 

Prepare according to directions given for 
Panned Oysters III. 



Clama— One IbunDccD anD XLbiity 'Ma^e 21 

FRENCH PANNED CIvAMS 

Prepare according to directions given for 
FrencbPanned Oysters. 

CIvAMS IN CRUSTS— I 

Prepare according to directions given for 
Oysters in Crusts. 

II 

Prepare according to directions given for 
Oysters in Crusts II. 

ROASTKD SOFT CIvAMS 

Open and cut free from the shell. On each 
clam put a little butter, a sprinkle of paprika, 
and a small square of bacon. Bake in the shells 
until the bacon is crisp. 

CIvAM PAN ROAST 

Prepare according to directions given for 
Oyster Pan Roast. 

ROAST CIVAMS A IvA MAITRE D' HOTKlv 

Scrub the clams carefully and put into a 
dripping-pan in a hot oven. Cook until they 
open. Make a sauce of three tablespoon fuls of 
butter beaten to a cream in a warm bowl with a 



22 1bow to Cook 5bell=af teb 

tablespoonful of lemon-juice, and season with 
white and red pepper. 

CONNECTICUT ClyAM ROAST 

Open the clams and leave in the lower shell. 
Season with salt, red pepper, dots of butter, and 
grated onion. Replace the top shell and tie it 
with a string. Bake fifteen minutes in a very 
hot oven, remove the upper shells, sprinkle 
with lemon-juice and tomato catsup, and serve. 

OVEN ROAST 

Scrub the clams carefully and put into a brisk 
oven until the shells open. Strain the juice 
into a saucepan through fine linen wet in hot 
water. Add the clams, free the shell, and sea- 
son with butter and pepper. 

RHODE ISLAND Civ AM ROAST 

Open thirty-two soft clams and cut away all 
the hard parts possible without detaching the 
shell. Cover each clam with chopped bacon 
and minced parsley, dot with butter, and season 
with pepper. Close the shells, put into a bak- 
ing-pan and cover with a tin sheet. Put flat- 
irons on top to prevent the opening of the shells 
and set into a very hot oven for fifteen minutes. 



Clams— One IbunDteD and Zbixtv mays 23 

CLAM loaf— 1 

Prepare according to directions given for 
Oyster Loaf. 

II 

Prepare according to directions given for 
Oyster Loaf II. 

BROILED CLAMS 

Mix together one tablespoonful each of olive- 
oil, lemon-juice, and made mustard. Season 
highly with salt and paprika and pour over one 
dozen large clams previously prepared. Let 
stand for an hour. Take out, roll in crumbs, 
and arrange on skewers alternately with small 
squares of bacon. Broil over a slow fire. 

BROILED CLAMS ON TOAST 

Prepare according to directions given for 
Broiled Oysters on Toast with Bacon . 

CLAMS BROILED WITH BACON 

Prepare according to directions given for 
Oysters Broiled with Bacon. 

BROILED CLAMS A LA MAITRE D'HOTEL 

Prepare according to directions given for 
Oysters a la Maitre d' H6tel. 



24 1bow to Gooft Sbellsjftsb 

BREADED CLAMS BROILED 

Prepare according to directions given for 
Breaded Oysters Broiled, using large soft clams. 

STUFFED CLAMS— I 

Open, drain, and chop two dozen clams. Mix 
with one cupful of cracker crumbs, one half cup- 
ful of hot milk, one quarter of a cupful of 
clam-juice, two eggs well beaten, a heaping 
tablespoonful of butter and salt, and red pepper 
to season. Butter a dozen clam-shells, fill with 
the mixture, sprinkle with crumbs, dot with but- 
ter, and bake until brown. 

II 

Prepare according to directions given for 
Stuffed Oysters. 

BAKED SOFT CLAMS 

Place one dozen large soft clams in a baking- 
pan, so that the juices will be retained in the 
lower shell. Bake until the clams open, re- 
move the upper shell carefully, and place on 
each clam a slice of bacon fried crisp. Serve in 
the lower shells. 

NEW JERSEY BAKED CLAMS 

Prepare according to directions given for 
Baked Oysters. 



Clams— One iDunDreD anD GbirtE TMaye 25 

CLAMS IN CASSEROLE— I 

Prepare according to directions given for 
Oysters in Casserole, using soft clams. 

II 

Prepare according to directions given for 
Oysters in Casserole II. 

CLAM CANAPES— I 

Prepare according to directions given for 
Oyster Canapes. 

II 

Prepare according to directions given for 
Oyster Canapes II. 

Ill 

Prepare according to directions given for 
Oyster Canapes III. 

CLAM SALAD 

Prepare according to directions given for 
Oyster Salad. 

PICKLED CLAM SALAD 

Prepare according to directions given for 
Pickled Oyster Salad. 



26 Dow to Cook 5belW= ff iab 

FROZEN CLAMS 

Wash and scrub two quarts of clams and 
rinse thoroughly. Put half a cupful of water 
into a kettle, add the clams, cover tightly, and 
cook until the shells open. Skim out the 
clams, pour off the water, remove shells and 
the tough membrane. Let the juice settle, 
strain through fine cheese-cloth, add the clams 
coarsely chopped, and freeze. Serve in small 
glasses, lemon cups, or grapefruit shells as a 
first course in hot weather. 

CLAM SCRAMBLE 

Prepare according to directions given for 
Oyster Scramble. 

CLAMS IN THE CHAFING-DISH 

Put a tablespoonful of butter in the blazer and 
when it froths add a green pepper and a very 
small onion, both chopped fine. Cook for five 
minutes. Add one half cupful of clam-juice 
and season with red pepper. Add one cupful 
of clams finely chopped or one small can of 
minced clams, cook five minutes longer, and 
pour over hot buttered toast. 

STEAMED CLAMS 

Wash half a peck of soft clams and place in a 
kettle with two inches of hot water. Cover and 



Clams— Qnc IbunDreD anD Gbfrtg TOags 27 

cook until the shells open. Be careful to avoid 
any unnecessary waste of juice. Serve at once, 
with a little dish of melted butter for each 
person. 

ClyAM SAUTlJ 

Trim off the tough necks of soft clams, and 
fry with rashers of bacon. Serve with toast 
points. 

CURRIED CI.AMS 

Fry a minced onion brown in a tablespoonful 
of olive-oil, add a level teaspoon ful of curry 
powder and a tablespoonful of flour. Add a 
pint of clams, with their liquor, and cook for 
five minutes. Clams are tough if cooked too 
long. Or, cook according to directions given 
for Curried Oysters. 

CI.AM FRICASSEE 

Prepare Creamed Clams according to direc- 
tions previously given, adding a pinch of soda 
and one egg well beaten. Serve on hot but- 
tered toast. 

CI.AMS FRIED IN BATTER 

Make a batter of one egg, three tablespoon ful s 
each of milk and melted butter, salt and pepper 



28 ibow to Gooft 5bells=fff6b 

to season, and sufficient sifted flour to make 
moderately stiff. Dip clams into the batter and 
fry brown in deep fat. 

LITTLE NECK CLAMS 

Wash thoroughly, scrubbing with a brush, 
drain and wipe dry. Open carefully, cut them 
free from their shells, and serve raw in the 
shells, surrounded by cracked ice and garnished 
with lemon quarters. 

PICKLED CLAMS 

Prepare according to directions given for 
Pickled Oysters. 

CLAM CUTLETS 

A quart of clams, chopped fine, and a cupful 
or more of dried crumbs ; salt and pepper to 
taste. Add a teaspoonful of tomato catsup and 
a little chopped parsley. Bind with a raw egg y 
or two if required. Shape into cutlets, dip 
in egg and crumbs, fry in deep fat, and serve 
with rashers of bacon. 

CLUB HOUSE) CLAMS 

Prepare according to directions given for 
Club House Oysters. 



Clams— One 1bundve£> anD ftbtttg Wags 29 

PIGS IN BLANKETS 

Roll large clams in thin slices of bacon and 
fry, bake, or broil until the bacon is crisp. 

CLAM CROMESKIES 

Prepare according to directions given for 
Pigs in Blankets, dip in egg and crumbs, and 
fry in deep fat. 

CLAM PATTIES 

Prepare according to directions given for 
Oyster Patties. 

CLAMS IN ICE 

Prepare according to directions given for 
Oysters in Ice. 

FRIED CLAMS IN BREAD CASE 

Prepare according to directions given for 
Fried Oysters in Bread Case. 

CLAM SANDWICHES 

Prepare according to directions given for 
Oyster Sandwiches. 

STEW OF CLAMS AND BACON 

Prepare according to directions given for 
Stew of Oysters and Bacon. 



30 tt>ow to Cook 5betl*3Fteb 

STUFFED AND SPINDLED CLAMS 

Prepare according to directions given for 
Stuffed and Spindled Oysters. 

CLAMS EN BROCHETTE 

Prepare three dozen clams. Arrange on 
small skewers with alternate squares of bacon. 
Dip in olive-oil and broil or bake. They may 
be dipped in egg and crumbs before cooking, 
if desired. Serve on toast with melted butter 
and lemon-juice poured over. Sprinkle with 
minced parsley. 

CLAM SOUFFLfe 

Prepare according to directions given for 
Oyster Souffle\ 

CLAMS AU GRATIN 

Prepare according to directions given for 
Oysters au Gratin. 

GRIDDLED CLAMS 

Prepare according to directions given for 
Griddled Oysters, using soft clams. 

CLAM RISSOLES 

Prepare according to directions given for 
Oyster Rissoles. 



Clams— ©ne tounDreD anfc Zbixty Ways 31 

CLAM BOUCH&ES 

Prepare according to directions given for 
Oyster Bouchees. 

COQUILLES OF CLAMS 

Prepare according to directions given for Co- 
quilles of Oysters. 

CREOLE CLAM LOAF 

Prepare according to directions given for 
Creole Oyster Loaf. 

CLAM CHOPS 

Prepare according to directions given for 
Oyster Chops, omitting the anchovy paste. 

CLAMS WITH MADEIRA 

Prepare according to directions given for 
Oysters with Madeira. 

CLAM NESTS 

Prepare according to directions given for 
Oyster Nests. 

CLAMS ON CRACKERS 

Prepare according to directions given for 
Oysters on Crackers. 



32 ibow to Gooft Sbell^afieb 

CLAM SHORTCAKE 

Prepare according to directions given for 
Oyster Shortcake. 

CLAMS IN RAMEKINS 

Prepare according to directions given for 
Oysters in Ramekins. 

CLAMS IN BROWN SAUCE) 

Prepare according to directions given for 
Oysters in Brown Sauce. 

GRILLED CLAMS 

Prepare according to directions given for 
Grilled Oysters. 

FRIZZLED CLAMS 

Prepare according to directions given for Friz- 
zled Oysters. 

CODDLED CLAMS 

Prepare according to directions given for Cod- 
dled Oysters. 

CLAMS X LA AMERICAINE 

Prepare according to directions given for 
Oysters & la Americaine. 



Clame— Qnc IbunDteD an£> Zhirtv WLaye 33 

CLAMS A LA ALIvKMANDB 

Prepare according to directions given for 
Oysters a la Allemande. 

CLAMS A LA BKCHAMKIv 

Prepare according to directions given for 
Oysters a la Bechamel . 

CLAMS X LA INDIAN 

Prepare according to directions given for 
Oysters a la Indieu. 

CLAMS X LA KALAMAZOO 

Prepare according to directions given for 
Oysters a la Kalamazoo. 

CLAMS A LA MADRID 

Prepare according to directions given for 
Oysters a. la Madrid. 

CLAMS A LA MARQUISE) 

Cook a quart of opened clams with a cupful 
of white stock, a tablespoonful of butter, and 
pepper and mace to season. Skim out, drain, 
and slice the clams. In another saucepan blend 
together a teaspoonful each of butter and flour, 
add one cupful of the liquid, and cook for five 
3 



34 1bow to Cook SbeU*3fteb 

minutes. Thicken with the yolks of two eggs, 
add the clams, and reheat. Fill small indi- 
vidual dishes with the mixture, sprinkle with 
crumbs, dot with butter, and bake until brown. 
Sprinkle with lemon-juice just before serving. 

II 

Prepare according to directions given for 
Oysters a la Marquise. 

CLAMS A LA MARYLAND 

Prepare according to directions given for 
Oysters a la Maryland, using soft clams. 

CLAMS A LA MERRILL 

Use the soft parts of three dozen small clams. 
Put into a saucepan with two tablespoon fuls 
of butter, a pinch of black pepper, a finely 
chopped shallot, and half a glassful of Madeira 
wine. Cook for five minutes, add a teaspoonful 
of beef extract dissolved in hot water, a tea- 
spoonful of chopped parsley, and the juice of 
a lemon mixed with two tablespoonfuls of 
melted butter. Add the clams, reheat, and 
serve. 

CLAMS A LA MINDKN 

One pint of clams, half a cupful of milk, 
yolks of two eggs, one tablespoonful of butter, 



Clams— One Ibun&red anfc iXbirtis MaES 35 

and two tablespoon fuls of flour. Bring the clam- 
juice to a boil, skim, and add the clams, finely 
chopped. Make a cream sauce of the butter, 
flour, and milk, add the chopped clams and cook 
until it thickens, then add the eggs well beaten, 
cook a little longer, and serve at once on toast. 

CI.AMS A LA POUIyETTE) 

Prepare according to directions given for 
clams a la Waldorf, adding two eggs slightly 
beaten. 

ClyAMS A I.A R3IN3 

Prepare according to directions given for 
Oysters a la Reine. 

CLAMS A I,A SNOWDBN 

Prepare according to directions given for 
Oysters & la Snowden. 

CLAMS A LA SUPREME 

Prepare according to directions given for 
Oysters & la supreme. 

CLAMS A LA WALDORF 

Reheat one small can of minced clams with 
the liquor. Add one tablespoon ful of butter, 
half a cupful of milk, and salt, cayenne, minced 



36 1bow to (Took SbeiUffisb 

parsley, and grated nutmeg to season. Mix 
thoroughly, add one half cupful of hot cream 
and enough bread or cracker crumbs to make a 
smooth paste. Fill buttered clam-shells, rub 
with melted butter, and brown in the oven. 



CRABS 

Crabs, like clams, are hard and soft, but the 
adjective refers to the shell. Soft Crabs are 
sometimes called " Shedders." When the crab 
grows too large for his shell he climbs out of it 
and proceeds to raise another, more suited to 
his enlarged ideas. Hard Crabs are in sea- 
son all the year, and Soft Crabs from the first of 
May to the middle of October. When people 
take off their flannels the crab takes off his shell, 
and puts it on about the time the landlord 
promises steam-heat. The catching of Crabs is 
an easy matter if one has the bait referred to in 
the introduction. lacking this, they may be 
caught with salt pork and a string if one is so 
fortunate as to live near Crabs. Tie a chunk of 
salt pork to a string about two feet long and 
lower it into the water. Presently a Crab will 
come • up sideways and get interested in the 
pork. When he becomes genuinely attached to 
it, insinuate him gently toward the top of the 
water, slip a net under him, and he is yours. 

Crabs are rather disagreeable company in a 
boat, being able to walk readily in all four di- 
rections, and possessed of great speed. Per- 
37 



38 1bow to Cooft Sbell*jfteb 

son ally, we are more scared of 'em than mice — 
unless they are cooked. Accompanied by 
pepsin, cooked crabs are harmless, though 
Devilled Crabs sometimes raise hades in a weak 
digestion. 



EIGHTY-FIVE WAYS TO COOK 
CRABS 

DKVIIylyBD CRABS— I 

Melt one tablespoonful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one cupful of cream and cook until thick, 
stirring constantly. Season with salt, red 
pepper, and grated onion. Add two cup- 
fuls of crab meat and two eggs well beaten. 
Heat until it begins to thicken, then cool. 
Fill the crab-shells with the mixture, brush 
with beaten egg y cover with crumbs, dot with 
butter, and brown in the oven, or omit the but- 
ter and fry in deep fat. 

II 

Melt two tablespoonfuls of butter and add to 
it a teaspoonful of dried mustard. Season with 
salt and cayenne. Add the meat of half a 
dozen boiled crabs, chopped fine, and an equal 
quantity of bread crumbs. Mix to a paste with 
cream, fill the crab-shells, sprinkle with crumbs, 
dot with butter, and brown in the oven. 
39 



4o 1bow to Gook 5bell=3f(sb 

in 

Mix one can of crab meat with half a cupful 
of cream, one tablespoon ful of Worcestershire, 
one tablespoonful of melted butter, two table- 
spoonfuls of sherry, the yolks of two hard- 
boiled eggs chopped fine, and salt, pepper, and 
grated nutmeg to season. Add enough crumbs 
to make a smooth paste, fill the shells, cover 
with crumbs, dot with butter and brown in the 
oven. 

IV 

Melt four tablespoonfuls of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one cupful of white stock, and cook until 
thick, stirring constantly. Add a teaspoon ful of 
mustard, one tablespoonful of lemon-juice, and 
salt and red pepper to season. Add two cupfuls 
of crab meat, chopped fine, and enough bread 
crumbs to make a smooth paste. Fill the shells, 
cover with crumbs, dot with butter, and brown 
in the oven, or brush with beaten egg } sprinkle 
with crumbs, and fry in deep fat. 



Melt three tablespoonfuls of butter and fry in 
it two tablespoonfuls of chopped onion. Add 
two tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of milk and cook until thick, 



iBtQht^fivc TOa^s to Cook Grafts 41 

stirring constantly. Season with salt, red and 
white pepper, and minced parsley. Add the 
chopped meat of two dozen boiled crabs and re- 
heat. Take from the fire and add the yolks of 
four eggs well beaten, and the juice of half a 
lemon. Fill the shells, cover with crumbs, dot 
with butter, and brown in the oven. Serve 
with the following sauce : 

Melt a tablespoonful of butter and fry in it a 
tablespoonful of chopped onion. Add one half 
cupful of boiling water, a teaspoonful of beef 
extract, two tablespoonfuls of mustard, and salt, 
red pepper, and Worcestershire to season. 
Strain through a coarse cloth, add a tablespoon- 
ful of minced parsley, reheat, and serve. 

VI 

Prepare according to directions given for 
Creamed Crabs. Add the mashed yolks of three 
hard-boiled eggs, a grating of nutmeg, and the 
juice of half a lemon. Fill the crab-shells, 
cover with crumbs, dot with butter, and brown 
in the oven. 

VII 

Prepare according to directions given for 
Devilled Crabs II, using made mustard for sea- 
soning and adding the juice of half a lemon. 
Fill the shells, sprinkle with crumbs, and put a 
tablespoonful of rich cream on each shell. 



42 1bow to Cook 5bell*jFisb 

VIII 

Prepare according to directions given for 
Devilled Crabs VI, using two hard-boiled eggs 
chopped fine, and half as much dry bread 
crumbs as crab meat. 

IX 

Prepare according to directions given for 
Creamed Crabs, adding one teaspoonful of onion- 
juice and the yolks of four hard-boiled eggs 
mashed fine. Fill the shells, brush with beaten 
eggy cover with crumbs, and fry in deep fat. A 
little nutmeg may be added to the seasoning. 



Mix together one cupful of crab meat, one 
half cupful of bread crumbs, and two hard-boiled 
eggs, chopped fine. Add the juice of half a 
lemon, season with salt and paprika, and make 
to a smooth paste with cream. Fill the shells, 
sprinkle with crumbs, dot with butter, and 
brown in the oven. 

XI 

Prepare according to directions given for 
Creamed Crabs, seasoning with lemon -juice and 
mustard. Fill shells or patty-pans, cover with 
crumbs, dot with butter, and brown in the oven. 



iBtgbt^ jf ive W%w to Gooft Crabs 43 

XII 

Chop the yolks of two hard-boiled eggs, add 
two tablespoon fuls of melted butter or olive -oil, 
two tablespoon fuls of vinegar, and salt, red and 
black pepper to season. Add the yolks of three 
raw eggs, then the stiffly beaten whites and the 
chopped whites of the two hard-boiled eggs. 
Mix with one can of crab meat, put into indi- 
vidual baking-dishes, dot with butter, and 
brown in the oven. 

XIII 

Melt two tablespoon fuls of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two-thirds of a cupful of milk or white 
stock, and cook until thick, stirring constantly. 
Season with salt, pepper, and minced parsley, 
take from the fire, add the yolks of two eggs, 
and cool. Add one cupful of minced crab 
meat and one-fourth of a cupful of chopped 
mushrooms. Mix thoroughly and add two 
tablespoonfuls of sherry. Fill the crab-shells, 
sprinkle with crumbs, dot with butter, and 
brown in the oven. 

XIV 

Prepare according to directions given for 
Creamed Crabs, using one cupful of cream for 
the liquid, and seasoning with salt, red pepper, 



44 Ibow to Cooft SbclUlfieb 

and grated nutmeg. Add also the yolks of four 
hard-boiled eggs. Fill the crab-shells, brush 
with beaten egg y cover with crumbs, and fry in 
deep fat. 

DEVILLED CREAMED CRABS— I 

Prepare according to directions given for 
Creamed Crabs, seasoniug highly with mustard, 
cayenne, and lemon-juice. Fill crab-shells or 
individual dishes, cover with crumbs, dot with 
butter, and brown in the oven. 

II 

Melt one tablespoonful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one cupful of milk and cook until thick, 
stirring constantly. Add the yolks of two hard- 
boiled eggs, chopped fine, one cupful of crab 
meat, and one quarter of a cupful of canned 
mushrooms cut fine. Season highly with salt, 
paprika, lemon-juice, sherry, mustard, and ta- 
basco sauce. Serve on toast. 

DEVILLED STUFFED CRABS A LA BERN- 
HARDT 
Prepare according to directions given on page 
57, and fill the crab-shells. Spread with English 
mustard rubbed to a paste with cold water, brush 
with beaten egg, sprinkle with crumbs, rub with 
^nelted butter, and brown in the oven. 



j£iQhty*$ive Wa^s to Cook Crabs 45 

CRABS FARCI— I 

Mix together one cupful of chopped cooked 
crab meat and one cupful of bread crumbs. 
Season with salt, red and black pepper, and 
lemon-juice. Mix to a smooth paste with melted 
butter, fill crab-shells or individual baking- 
dishes, cover with crumbs, dot with butter, and 
brown in the oven. 

II 

Melt one tablespoon ful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one cupful of cream, two tablespoon fuls of 
grated cheese, and salt, mustard, minced pars- 
ley, tabasco, and Worcestershire to season. 
Cook until thick, stirring constantly ; add the 
meat of six boiled crabs cut fine, four fresh 
mushrooms minced, and two hard-boiled eggs 
chopped fine. Reheat, fill the crab-shells, cover 
with crumbs, dot with butter, and brown in the 
oven, or dip in egg and crumbs, and fry in deep 
fat. 

CRAB FARCI WITH TOMATO SAUCB 

Mix one cupful of cooked crab meat with half 
the quantity of bread crumbs. Moisten with 
well seasoned beef stock, season with salt, pep- 
per, mustard, and melted butter, and add one 
half cupful or more of stewed and strained 



46 Ibow to Cook SbetUjfteb 

tomato, to which a little chopped garlic and 
onion have been added. Fill the crab-shells, 
cover with crumbs, dot with butter, and brown 
in the oven. 

CRAB CUTLETS— I 

Prepare according to directions given for Crab 
Croquettes, shaping into cutlets and sticking a 
crab claw into the small end of each cutlet. 



II 



Melt two tablespoon fuls of butter and add one 
cupful of cold water in which a tablespoonful 
of corn-starch has been rubbed smooth. Cook 
until thick, stirring constantly. Add two cup- 
fuls of cooked crab meat, season with salt, 
red pepper, minced parsley, and lemon-juice, 
reheat and cool. Shape into cutlets, dip in egg 
and crumbs, and fry in deep fat. 

CRAB FRICASSEE— I 

Prepare according to directions given for 
Creamed Crabs. Season with lemon-juice and 
add a pinch of soda dissolved in a little cream. 
Add the yolks of three eggs well-beaten just 
before serving. 



y&iQbtyef ive Mas0 to fioofc Grabs 47 
11 

Mix to a paste two tables poonfuls of butter, 
one tablespoon ful of flour, half a teaspoon ful of 
French mustard, the yolks of three hard-boiled 
eggs, and salt, pepper, and mace to season. 
Bring to the boil three cupfuls of milk, add the 
paste, and stir constantly until thick. Add one 
cupful of crab meat and reheat. Take from the 
fire, add the juice of half a lemon and a wine- 
glassful of sherry. Serve on toast. 

Ill 

Add two cupfuls of water to one can of to- 
matoes, and bring to the boil. Thicken with 
one tablespoon ful of flour, rubbed smooth with 
a little cold water. Season with salt, pepper, 
cayenne, paprika, tomato catsup, grated onion, 
and Worcestershire. Reduce by rapid boiling 
until thick, rub through a sieve, and reheat. 
Add the meat of a dozen boiled crabs coarsely 
cut, and a tablespoonful of sherry. Reheat 
and serve. 

CRAB CANAPES—I 

Melt one tablespoonful of butter and fry in 
it one small onion chopped fine. Add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of stock and cook until thick, 
stirring constantly. Add the meat of a dozen 



48 Ibow to Coo?? Sbell^aFteb 

and a half boiled crabs. Cook for fifteen min- 
utes and set away to cool. Melt one table- 
spoonful of butter, add one tablespoonful of 
flour, and cook thoroughly. Add two ounces 
each of grated Parmesan and Swiss cheese and 
stir until melted. Set away to cool. Toast or 
fry circles of bread. Spread thickly with the 
crab meat and put a ball of the cheese mixture 
in the centre of each circle. Set into a hot 
oven for five minutes and serve immediately. 



II 



Mix to a paste three tablespoonfuls of grated 
cheese, two tablespoonfuls of butter, one table- 
spoonful of chutney sauce, and salt, paprika, 
and made mustard to season. Spread circles 
of toast with the mixture. Cut fine one cupful 
of crab meat and mix it with two tablespoonfuls 
of lemon-juice and half a teaspoonful each of 
mustard, salt, and paprika. Iyet it stand for an 
hour, spread upon the prepared toast, and serve 
very hot. 



Ill 



Spread small circles of buttered toast with 
anchovy paste, spread with minced cooked crab 
meat, sprinkle with chopped green pepper and 
minced parsley, and serve. 



J8iQhty*$ix>e na)30 to Gooft Craba 49 

CRABS EN GOQUIIylvE— I 

Melt one tablespoon ful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add two cupfuls of crab meat and enough boil- 
ing water to keep the mixture from burning. 
Heat thoroughly, take from the fire, and add four 
tablespoon fuls of cream in which a pinch of soda 
has been dissolved. Season with salt, Worces- 
tershire and tabasco sauce. Fill crab-shells 
with the paste, cover with crumbs, dot with 
butter, and brown in the oven. 

II 

Prepare according to directions given for 
Crabs en Coquille I. Add to the crab meat one 
cupful of stewed and strained tomatoes, a green 
pepper chopped fine, one half cupful of chopped 
cooked eggplant, and one half cupful of bread 
crumbs. Season with salt, paprika, and grated 
onion. Take from the fire and add the well- 
beaten yolks of two eggs. Fill the shells, cover 
with crumbs, dot with butter, and brown in the 
oven. 

BAKED CRABS 

Butter a baking pan and put a layer of sea- 
soned crab meat in the bottom. Add a layer 
of finely chopped cooked ham, then a layer of 
crumbs. Dot with butter and repeat until the 
4 



50 Dow to Gooft ShelUtfisb 

dish is full, having crumbs and butter on top. 
Add sufficient stock to moisten, and bake for 
half an hour in a moderate oven. 

CRABS BAKED IN SHEU.S 

Chop fine two cupfuls of crab meat. Season 
with salt, red pepper, grated onion, mushroom 
catsup, lemon juice, and a pinch of ginger. 
Heat with a tablespoonful of butter and half a 
cupful of stock until the liquid is nearly ab- 
sorbed. Butter the empty shells, fill with the 
mixture, cover with crumbs, dot with butter, 
and brown in the oven. 

BAKED SOFT-SHEU. CRABS 

Clean the crabs, season with salt and pepper, 
dip in melted butter, and sprinkle thickly with 
dry bread-crumbs. Put into a dripping pan and 
set into an intensely hot oven for five minutes. 
Serve with tartar sauce. 

BAKED CURRIED CRABS 

Prepare according to directions given for 
Crab Croquettes I, and season highly with curry 
powder. Add enough crumbs to make a smooth 
paste, fill the shell, cover with crumbs, dot with 
butter, and brown in the oven. 



T£i$bty*$ive TOa^a to Gooft Grabs 51 

CURRIED CRABS 

Pound together in a mortar a bean of garlic, 
the white part of half a small cocoanut, a 
tablespoonful of curry powder, and a pinch of 
salt. Rub smooth with butter. Put three 
tablespoon fuls of butter into a saucepan, and 
heat in it two cupfuls of crab meat and one cup- 
ful of cream. Add one cupful of French beans 
cut into thin strips, and simmer for ten minutes. 
Add the curry paste, reheat, add the juice of a 
lemon, and serve very hot with a border of 
boiled rice. 

CRAB STEW—I 

Pick out the meat from six or eight boiled 
crabs. Reheat with one cupful of cream for 
twenty minutes. Season with salt, red pepper, 
and melted butter. Serve with toasted crackers. 

CRAB STEW— II 

Melt two tablespoonfuls of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add four cupfuls of milk, then cook until it 
thickens, stirring constantly. Mix to a paste 
one teaspoonful of dry mustard, the yolks of 
four hard-boiled eggs, and the juice of half a 
lemon, with salt, red pepper and grated nut- 
meg to season. Add the meat of six boiled 
crabs, bring to the boil, take from the fire, add 



52 1bow to Cook Sfoeil=3ff6b 

the seasoning and a glass of sherry. Place in 
the bottom of a deep dish a few thin slices of 
lemon and turn the stew over them. 

BROILED SOFT-SHELL CRABS— I 

Clean carefully, dip into melted butter, 
season with pepper and salt, and broil. Serve 
on toast with melted butter and lemon juice. 

BROILED SOFT CRABS— II 

Clean the crabs, season with salt and pepper, 
dip into melted butter, sprinkle with lemon 
juice, and dredge with flour. Broil in a double 
broiler for eight minutes. 

CRAB CROQUETTES— I 

Melt three tablespoon fuls of butter, add three 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of milk and cook until thick, 
stirring constantly. Season with salt and red 
pepper, and add one cupful of cooked crab 
meat. Heat thoroughly, then cool. Shape 
into croquettes, dip into egg and crumbs, arid 
fry in deep fat. 

CRAB CROQUETTES— II 

Chop fine two cupfuls of boiled crab meat. 
Season with salt, pepper, and melted butter. 



T6iQbtv*$ive Mass to Cook Crabs 53 

Add half a cupful of cream and enough crumbs 
to make very stiff. Add one egg well beaten, 
heat for a moment, and cool. Shape into cro- 
quettes, dip in egg and crumbs, and fry in 
deep fat. 

QUICK CRAB CROQUETTES 

Open a can of crab meat and season it with 
salt, cayenne, minced parsley, and lemonjuice. 
Add a raw egg, or two if required, to bind. 
Shape into croquettes, dip into egg and crumbs, 
and fry in deep fat. Serve with a border of 
green peas. 

FRIED SOFT-SHEIvIv CRABS— I 

Clean carefully, dip in egg and crumbs, and 
fry in deep fat. Drain on brown paper and 
serve with tartar sauce. 



FRIED SOFT-SHEUv CRABS— II 

Dip the cleaned crabs into milk, then into 
flour, and season with pepper and salt. Fry in 
deep fat, or in melted butter made very hot in 
a saucepan. If the butter is used, season it 
with lemon juice and minced parsley after 
taking up the crabs, bring to the boil, and pour 
over the crabs. 



54 1bow to Cook Sbell^jfteb 

FRIED SOFT-SHEU, CRABS— III 

Beat together one egg and half a cupful of 
milk. Clean the crabs, season with salt and 
pepper, dredge with flour, dip into the egg 
mixture, then into crumbs, and fry in deep fat. 

CREAMED CRABS— I 

Melt one tablespoon ful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of cream and cook until thick, 
seasoning with salt, red pepper, and minced 
parsley. Add one cupful or more of minced, 
cooked crab meat, reheat and serve on toast. 

CREAMED CRABS— II 

Melt one tablespoonful of butter and fry in 
it a teaspoonful of grated onion. Add three 
tablespoonfuls of flour and cook thoroughly. 
Add two cupfuls of cream and cook until thick, 
stirring constantly. Season with salt, pepper, 
and powdered mace. Add the meat of one 
large crab coarsely cut, and reheat. Take 
from the fire and add the yolk of an egg well 
beaten. Just before serving, fold in the stiffly 
beaten white of the egg. 

CREAMED CRABS AU GRATIN 

Prepare according to directions given for 
Creamed Crabs. Put into the crab shells or 



J&iQbty*$ive TDda^ to Goon <Jrab6 55 

into individual baking dishes, cover with but- 
tered crumbs, and brown in the oven. 

ESCAIJvOPBD CRABS 

Prepare according to directions given for 
Creamed Crabs. Arrange in a baking dish or 
in small individual dishes with alternate layers 
of buttered crumbs, having crumbs and butter 
on top. Sprinkle with grated cheese and brown 
in the oven. 

KSCAIvLOPED CRABS WITH MUSHROOMS 

Prepare Creamed Crabs according to direc- 
tions previously given, seasoning with grated 
onion and lemon juice, and adding the mashed 
yolks of three hard-boiled eggs. Use equal 
quantities of diced crab meat and coarse !y cut 
fresh mushrooms. Fill the crab shells or in- 
dividual baking dishes with the mixture, cover 
with crumbs, dot with butter, and brown in the 
oven. 

CRABS AND MUSHROOMS 

Prepare according to directions given for 
Ivobster and Mushrooms I, using half a can of 
mushrooms cut into small pieces. 

STEWED SOFT-SHEW, CRABS 

Boil the crabs and cut each one into four or 
five pieces. Take out the meat and put into a 



56 1bow to Cook SbeiUjfieb 

saucepan with butter, pepper, salt, a pinch of 
powdered mace, and a very little water. Dredge 
with flour and simmer for eight minutes over a 
slow fire. Serve hot with toasted crackers. 

STEWED CRABS A IvA CREOLE 

Fry two tablespoonfuls of chopped onion in 
four tablespoonfuls of butter. Add two table- 
spoonfuls of flour and cook thoroughly. Add 
one cupful of white wine and four cupfuls 
of white stock. Season with salt, red pepper, 
paprika, grated nutmeg, and minced parsley. 
Cook for ten minutes and add the meat of a 
dozen boiled crabs broken into large pieces. 
Simmer for ten minutes, skim out the crabs, 
and keep hot. Reduce the sauce by rapid boil- 
ing, pour over the crabs, and serve with a 
border of boiled rice. 

SOFT CRABS SAUT&— I 

Clean the crabs, dip into beaten egg, then 
into powdered cracker-crumbs, and saute in salt 
pork fat or olive oil. 

SOFT CRABS SAUTE)— II 

Clean the crabs, season with salt and pepper, 
dip in melted butter, dredge with flour, and 
saut£ in butter. 



J&iQhty*#lve Waye to Gooft GraDe 57 

STUFFKD CRABS 

Boil large crabs. Take out the meat and rub 
the shells with oil. Add to the meat one-third 
the quantity of grated bread-crumbs and one 
chopped hard-boiled egg for each crab. Season 
with salt, paprika, grated nutmeg, and lemon 
juice, and make to a paste with melted butter 
or cream. Fill the shells, cover with crumbs, 
dot with butter, and brown in the oven. 

STUFFKD CRABS WITH MUSHROOMS 

Prepare according to directions given for 
Devilled Crabs VI, omitting the nutmeg and 
frying a slice of onion in the butter. Use 
equal parts of cooked crab meat and mushrooms. 

STUFFED CRABS A LA BERNHARDT 

Melt one heaping tablespoonful of butter and 
fry in it a chopped onion. Add two tablespoon- 
fuls of flour and cook thoroughly. Add one 
cupful of stock and cook until thick, stirring 
constantly. Season with salt, pepper, paprika, 
Worcestershire, tabasco sauce, and a pinch of 
powdered sugar. Add the meat of eight boiled 
crabs cut fine, and reheat. Cook slowly until 
thick, take from the fire, add the yolks of four 
eggs well beaten, and cool. Fill the crab shells, 
brush with beaten egg, cover with crumbs, dot 
with butter, and brown in the oven. 



58 1foow to Goofc 5bell=3Fteb 

TOMATOKS STUFFKD WITH CRABS 

Take six large tomatoes, cut off the tops, and 
scoop out the inside, leaving a thin shell. 
Cook the trimmings in a saucepan, seasoning 
with salt and pepper. Add the chopped meat 
of eight boiled crabs. Season with salt, pep- 
per, melted butter, minced parsley, and tomato 
catsup. Boil until thick, fill the tomato shells, 
put into a baking pan with enough hot water to 
keep from burning, and bake until the toma- 
toes are soft. Serve very hot. 

MINC3D CRABS 

Put one cupful of crab meat into a saucepan 
with a wineglassful of white wine and three 
tablespoon fu Is of lemon juice. Season with 
salt, red and black pepper. Simmer for ten 
minutes, add two tablespoonfuls of butter, one 
teaspoonful of anchovy paste, and the yolks of 
two well beaten eggs. Add enough bread- 
crumbs to make a smooth paste, fill buttered 
individual baking dishes or crab shells, cover 
with crumbs, dot with butter, and brown in the 
oven. 

CRAB TIMBAIvKS 

Add to one cupful of crab meat which has 
been rubbed through a sieve the stiffly beaten 
whites of two eggs. Melt one tablespoonful of 



Bi0bt£=3H\>e TOa^s to Cook Grabs 59 

butter, add two tablespoonfuls of flour, and 
cook thoroughly. Add one cupful of cream 
and cook until thick, stirring constantly. Sea- 
son with red and white pepper, take from the 
fire, add the yolks of two eggs well beaten, and 
cool. When cold add the sauce to the crab 
meat with one-half cupful of whipped cream. 
Fill small timbale moulds, or one large mould, 
and steam until firm. Serve hot with a cream 
sauce. 

CRABS AU GRATIN 

Prepare according to directions given for 
Creamed Crabs, using for liquid one cupful of 
white stock and half a cupful of cream. Season 
with salt, red pepper, Worcestershire sauce and 
sherry. Pour into a baking dish, cover with 
crumbs, dot with butter, and brown in the oven. 

CRAB SAI.AD 

Chop together a bean of garlic, a slice of 
onion, and three sprigs of parsley. Add pepper 
and salt to season, and six tablespoonfuls of 
olive oil. Add two tablespoonfuls of tarragon 
vinegar and mix with the meat of a dozen 
boiled crabs cut fine. Set on ice for two hours 
and serve in tomato shells. 

CRAB MAYONNAISE 

Cut the meat of boiled crabs into coarse 



60 ibow to Gooft SbelUffteb 

pieces and mix with a thick mayonnaise. A 
little finely cut celery may be added if desired. 

CRAB RAREBIT 

Prepare according to directions given for 
Creamed Crabs, adding a pinch of soda to the 
cream. When the crab mixture is thoroughly 
heated, add two tablespoon fuls of Parmesan 
cheese and the same quantity of sherry. Spread 
on buttered toast, sprinkle with grated cheese, 
and put into a hot oven until the cheese is 
melted. 

CRABS X L'ANGIvAISK 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of milk or white stock, or one 
cupful of each, and cook until thick, stirring 
constantly. Add salt and red pepper to season, 
and three tablespoonfuls of grated Parmesan 
cheese. Reheat in this sauce one cupful or 
more of minced cooked crab meat. Spread 
the mixture over buttered toast, sprinkle with 
grated Parmesan cheese, dot with butter, and 
brown in the oven. 

CRABS X IvA BALTIMORE 

Melt one tablespoonful of butter, add one 
tablespoonful of flour, and cook thoroughly. 



Bigbtg=3Five Mags to Cook Crabs 61 

Add one cupful of brown stock, and season 
with salt, pepper, and kitchen bouquet. Add 
the meat of half a dozen boiled crabs and 
reheat. Toast small squares of bread, cover 
with fresh mushrooms sauted in butter, pour 
the crab mixture over, and serve. 

CRABS A I,A CASPAR 

Melt one tablespoonful of butter and fry in 
it a large onion sliced. Add two cupfuls of 
tomatoes, one cupful of stock, a teaspoonful of 
Worcestershire, a bay-leaf, two slices of lemon, 
three seeded green peppers chopped, a tea- 
spoonful of powdered sugar, and salt to taste. 
Simmer for forty-five minutes, take out the 
lemon and bay-leaf, and thicken with a table- 
spoonful of flour rubbed smooth with a table- 
spoonful of butter. Add the meat of eight 
boiled crabs coarsely cut, reheat, and serve. 

SOFT CRABS X LA CR30LK— I 

Melt a tablespoonful of butter and fry in it 
a chopped onion, a tablespoonful of chopped 
raw ham, and half of a green pepper. Season 
with salt and pepper, add a tablespoonful of raw 
rice and four cupfuls of white stock. Add 
half a dozen sliced okras and one-half cupful of 
stewed and strained tomatoes. Simmer for 
twenty minutes, add the meat of three large 



62 ibow to Cook $bell=ffi8b 

soft crabs, coarsely cut, cook five minutes 
longer, and serve. 

CRABS A hA CREOLE— II 

Melt three tablespoon fuls of butter and fry 
in it a chopped sweet pepper, two tablespoon- 
fuls of chopped onion and one-half cupful of 
sliced mushrooms. Add one cupful of stewed 
and strained tomatoes, one-half cupful of white 
stock, and bring to the boil. Add one cupful 
of crab meat, salt to taste, heat thoroughly, and 
serve. 

CRABS X IvA CREOLE— III 

Melt one tablespoonful of butter and fry in it 
a small chopped onion. Add one tablespoon- 
ful of flour and cook thoroughly. Add one 
cupful of boiling water and one can of tomatoes, 
and cook until thick, stirring constantly. Sea- 
son with salt, red and black pepper, tomato 
catsup, and powdered sugar. Rub through a 
sieve, reheat, add the meat of a dozen boiled 
crabs coarsely cut, bring to the boiling point, 
and serve on toast. 

CRABS X lyA CRIS0I,3— IV 

Melt one tablespoonful of butter, add a clove 
of garlic, a green pepper, and a small onion 
chopped fine, one cupful of tomatoes, and salt 



J£iQbty*$ive Mass to Cook Crabs 63 

and pepper to season. Cook for ten minutes, 
add one cupful of cooked crab meat, reheat, 
and serve on toast. 

CRABS X LA CREOLE— V 

Mix together the meat of four large boiled 
crabs, half a dozen peeled tomatoes and the in- 
side of a boiled eggplant. Chop fine and add 
half a cupful of stale bread-crumbs and three 
eggs well beaten. Season with salt, pepper, 
minced parsley, and grated onion. Add two 
tablespoon fuls of melted butter, fill the crab- 
shells, cover with crumbs, dot with butter, and 
brown in the oven. 

CRABS X LA DUMAS 

Cut into large pieces the meat of a boiled crab. 
Fry in six tablespoonfuls of olive-oil with salt, 
and red pepper to season . Add a chopped onion , 
three green peppers, seeded and shredded, half 
a can of mushrooms, and six small peeled toma- 
toes. Add a glassful of white wine and suffici- 
ent stock to cover. Cook for twenty minutes. 
Thicken with a tablespoon ful of butter rubbed 
smooth with a tablespoonful of flour. 

CRABS A LA MARSEILLES 

Cut into dice the meat of half a dozen boiled 
crabs. Fry in two tablespoonfuls of butter with 



64 1bow to Cook Sbeltefftsb 

one tablespoonful of chopped onion, a green 
pepper, seeded and chopped, four pods of okra 
cut into dice, a heaping tablespoonful of flour, 
one cupful of white stock, and two tablespoon- 
fuls of white wine. Cook for twenty minutes, 
season to taste, and serve with a border of boiled 
rice. 

CRABS A LA NEWBURG 

Prepare according to directions given for 
Lobster a la Newburg. 

CRABS A LA PROVKNCE) 

To two cupfuls of minced cooked crab meat 
add two-thirds of a cupful of bread-crumbs, one 
cupful of stewed and strained tomato, the grated 
rind and juice of half a lemon, one glass of 
sherry, and salt, pepper, and minced parsley 
to season . Mix together, bring to the boiling 
point, and serve on toast. 

CRABS A LA REINE 

Cut into large pieces the meat of a dozen 
boiled crabs. Add three tablespoon fuls of finely 
cut celery, and marinade for an hour in a dress- 
ing made of two tablespoonfuls of olive-oil, one 
of vinegar, and pepper and salt to season. 
Drain, mix with mayonnaise, fill the crab-shells 
and lay a slice of hard-boiled egg upon each 
shell. 



lBiQbt^$ive TOafis to Gook Grabs 65 

CRABS X I.A RBMOUIyADE 

Mix together two tablespoonfuls of chopped 
anchovies, two tablespoonfuls of capers, one 
tablespoonful of chopped parsley, one teaspoon- 
ful of dry mustard, half a teaspoonful of vine- 
gar and half a bean of garlic chopped very fine. 
Add salt and red pepper to season highly and 
make to a paste with olive-oil. When the 
sauce is smooth, add the chopped meat of two 
large crabs, and mix thoroughly. Put into the 
crab-shells and put a spoonful of thick mayon- 
naise on each shell. 

CRABS A LA ST. JEAN 

To one cupful of chopped cooked crab meat 
add one-half cupful of chopped onion. Season 
with salt, pepper, chopped parsley, and minced 
garlic. Make to a paste with cream or melted 
butter. Fill the shells, cover with crumbs, dot 
with butter, and brown in the oven. 

CRABS A IyA TERRAPIN 

Melt two tablespoonfuls of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of boiling cream and cook 
until thick, stirring constantly. Season to 
taste, add one can of crab meat and one cupful of 
chopped fresh mushrooms fried in butter. Sim- 
5 



66 ibow to Gooft SbclU^ieb 

mer for ten minutes, take from the fire, and add 
the yolks of two eggs beaten with two table- 
spoonfuls of sherry. 

CRABS A LA ST. LAURENCE 

To one and one-half cupfuls of minced cooked 
crab meat, add one cupful of white stock, one 
tablespoon ful of sherry, one tablespoon ful of 
grated cheese, and salt and pepper to season. 
Cook for ten minutes, pour over buttered toast, 
and sprinkle thickly with grated cheese. Put 
into a very hot oven until the cheese melts, and 
serve at once. 

BOILED CRABS A LA WASHINGTON 

Boil the crabs for thirty minutes in salted 
water to which a great deal of pepper has been 
added. Boil for thirty minutes. 

BUTTERED CRAB 

Pick out the meat from a large boiled crab 
and chop it fine. Mix with an equal quantity 
of bread-crumbs, season with salt, pepper, and 
minced parsley, and make to a paste with 
melted butter and lemon-juice. Put it back into 
the shell ; cover with crumbs, dot with butter, 
and brown in the oven. 



7£iQhtv*$ix>e Ways to Cook Crabs 67 

SOFT SHKUv CRABS IN BUTTER 

Parboil the crabs, then remove the shells and 
veins. Heat butter in a saucepan, but do not 
allow it to brown. Cook the crabs slowly in 
hot butter until the butter is absorbed. 



CRAWFISH 

Crawfish are in season from the first of Sep- 
tember to the first of May. In appearance they 
are a cross between shrimps and lobsters, but 
they navigate like crabs. Hence the expres- 
sion : " Crawfish," meaning to go backward. 



TEN WAYS TO COOK CRAWFISH 

CRAWFISH IN COURT BOUIUvON— I 

Prepare the fish according to directions given 
in the recipe for Crawfish Patties. After taking 
out the meat, rub the sauce through a sieve, 
reduce it half by rapid boiling, add a teaspoon- 
ful of butter and pour over the fish. 

CRAWFISH IN COURT BOUII^ON— II 

Chop fine an onion, a carrot, a small bunch 
of parsley, two tomatoes, and half a dozen 
mushrooms. Put into a saucepan with two 
tablespoonfuls of butter, a glassful of white wine, 
and a pinch of powdered sugar. Cook until re- 
duced half, then add a cupful of stock, and 
bring to the boil. Put in two dozen crawfish 
and boil for ten minutes. Season with salt, 
pepper, and cayenne. Serve in a deep dish. 

KSCAIylvOPBD CRAWFISH 

Prepare the fish according to directions given 
for Crawfish Patties. Take from the fire, add 
the yolks of two eggs, a teaspoonful of an- 
7i 



72 1bow to Cook 5bell*ffi0b 

chovy paste, and grated nutmeg, red pepper, 
and the juice of half a lemon to season. Fill 
buttered shells, cover with crumbs, dot with 
butter, and brown in the oven. 

CRAWFISH PATTIES 

Put two dozen crawfish into a saucepan with 
a teaspoonful of salt, half a dozen peppercorns, 
half a cupful of chopped mixed vegetables, a 
bunch of parsley, and white wine to cover. 
Cook until the fish are done, then take out the 
meat from the tails and claws and cut it up into 
small pieces. Proceed according to directions 
given for Creamed Shrimps, fill patty-shells, re- 
heat, and serve. 

CURRIED CRAWFISH 

Melt half a cupful of butter, add half a tea- 
spoonful of curry powder, a sour apple chopped 
fine, a teaspoonful of grated onion, the juice 
of a lemon, and one cupful of boiling water. 
Bring to the boil, then add one tablespoon ful of 
corn-starch blended with a little cold water. 
Cook until it thickens, stirring constantly, add 
one can of crawfish, reheat, and serve. 

BISQUE OF CRAWFISH A I,A MADAME 
BEGU^ 

Boil forty crawfish, remove from the fire and 



tlen Ma^6 to Qook Grawfteb 73 

drain. Clean the heads, keep thirty of the 
shells and also the remains which you will set 
to boil in a quart of water. Peel the tails and 
chop them fine. Make a paste with that meat, 
to which add a cupful of soaked bread, a large 
spoonful of fried onions and chopped parsley, 
and salt and pepper to taste. With this fill the 
thirty shells and set them aside. Start the 
soup by frying in butter an onion, some flour for 
thickening, and half a cupful each of green 
onions and parsley chopped fine, a spray of 
thyme and two bay-leaves. When browned 
pour in the bouillon made with the remains of 
the heads, and season with salt, and strong pep- 
per ; let boil slowly for half an hour. Add 
more water if needed. When ready to serve 
take each head, roll it in flour and fry them all 
in butter until crisp all around, and throw in 
the soup. Let boil three or four minutes, and 
serve with very thin slices of toast. 

BISQUE OF CRAWFISH A LA VICTOR 

Half a bucket of crawfish washed well 
and boiled three minutes. Separate the tails 
from the heads with a paste of beaten fish to 
which is added the tails of the crawfish. Pound 
the remainder of the heads in a mortar and put 
this latter in a saucepan with a pound of butter, 
three carrots, two onions, a few pieces of celery, 
thyme, bay-leaves, cloves and grated nutmeg. 



74 Ibow to Cook Sbell*3teb 

Boil the whole forty-five minutes. Then add a 
quart of Marcelas wine and a few tomatoes. 
Pour into saucepan two quarts of good beef 
stock, add half pound of rice, season with salt, 
pepper, and cayenne and let simmer slowly. 
Pass through a sieve and serve three stuffed 
heads and six peeled tails to each plate. 

CRAWFISH A LA BORDKLAISE 

Boil three dozen crawfish in a pint of white 
wine and a pint of water, seasoning with salt, 
pepper, and a bunch of parsley. Cook for ten 
minutes, then set aside. Put three tablespoon- 
fuls of butter into a saucepan and fry in it half 
a cupful each of carrots and onions cut fine. 
Add two tablespoonfuls of flour and cook 
thoroughly. Add half a cupful of stock and 
two cupfuls of liquid strained from the fish. 
Cook until very thick, stirring constantly, then 
add the fish with salt, pepper, and minced pars- 
ley to season. Cook five minutes longer, and 
serve. 

CRAWFISH A LA COLBERT 

Prepare three dozen crawfish as directed in 
the preceding recipe. Fry a tablespoonful of 
chopped shallot in a tablespoonful of butter and 
proceed with the sauce according to directions 
given in the preceding recipe. When the sauce 



Gen TKttaES to Gooft Crawfiab 75 

is thick, add half a cupful of butter broken into 
small bits, season with minced parsley, paprika, 
and cayenne, add the fish, reheat, and serve. 

CRAWFISH A LA FRAN£AISE 

Chop fine an onion, a clove of garlic, a few 
chives, and a small bunch of parsley. Put into 
a saucepan with two tablespoonfuls of brandy 
and half a cupful of water. Bring to the boil, 
add the crawfish, and pepper and salt to season. 
Cover and cook for ten minutes. Serve on 
buttered toast. 

CRAWFISH A LA MARINI^RE 

Remove the small claws from two dozen 
crawfish and boil in wine until done. Drain 
off the liquor, let it settle, and strain through a 
cloth. Chop an onion fine and fry in butter. 
Add the crawfish liquor, and reheat. Add a 
little more butter, a teaspoonful of minced pars- 
ley, and bread-crumbs to thicken. Season with 
salt, red pepper, and lemon-juice. Pour the 
sauce over the crawfish and serve. 

CRAWFISH A LA NAN£OISE 

Prepare the crawfish as directed in the recipe 
for Crawfish a la Bordelaise. Fry half a cup- 
ful of chopped raw ham in a tablespoonful of 



76 ibow to Cooft Sbell^jfisb 

butter, add two tablespoonfuls of flour, half a 
cupful of white stock and two cupfuls of liquid 
strained from the crawfish. Cook until thick, 
stirring constantly, and season with paprika, 
cayenne, and minced parsley. Cook for ten 
minutes, add the crawfish, reheat, add the juice 
of a lemon, and serve. 



MUSSELS 

Mussels are in season from the first of May 
to the first of October. Both lady and gentle- 
man mussels have beards and the whiskers 
have to be taken off before they are eaten. No- 
body but a goat wants a hair-mattress for dinner. 



TWENTY WAYS TO COOK MUS- 
SELS 

FRIED MUSSELS— I 

Put the mussels in a saucepan over the fire 
and cook until the shells open. Take out and 
clean thoroughly. Dip in milk, then in sea- 
soned crumbs, and fry in butter until light 
brown. Season the liquid with salt, pepper, 
and melted butter, thicken with bread-crumbs, 
pour over the mussels, and serve. 

FRIED MUSSELS— II 

Prepare according to directions given above. 
Dip in egg and crumbs and fry in deep fat. 
Drain on brown paper and serve with any pre- 
ferred sauce. 

ESCALLOPED MUSSELS 

Prepare according to directions given for 

Creamed Shrimps, using the liquor drained 

from the mussels for liquid, and seasoning with 

grated nutmeg. Put into scallop-shells with 

79 



8o t>ow to Cooft Sbelt^f tab 

alternate layers of seasoned crumbs. Cover 
with crumbs, dot with butter, moisten with a 
little of the liquor, and brown in the oven. 

MUSSELS BAKED IN SHELLS 

Prepare a sauce according to directions given 
in the recipe for Mussels a la Villeroi. Cook th e 
mussels with sliced onion, a bunch of parsley, 
and two cupfuls of white wine. Add pepper and 
salt to season, and cook until the shells open. 
Remove from the shells, clean thoroughly, and 
cut into halves. Strain the liquor in which they 
were cooked, and reduce by rapid boiling to one- 
third of the original quantity. Add the mussels 
and the reduced liquor to the sauce and reheat, 
seasoning with minced parsley and pepper. 
Fill shells with the mixture, cover with crumbs, 
dot with butter, and brown in the oven. 

CREAMED MUSSELS 

Prepare according to directions given for 
Creamed Shrimps. 

STEAMED MUSSELS 

Bring to the boil water which has been sea- 
soned with salt, pepper, melted butter, and 
minced garlic. Drop in the mussels, and as 
soon as they open, take from the water and put 
into a serving-dish. Serve with melted butter. 



ZVQCXXtQ WWQ6 tO GOOfc /!RU06el5 81 

MUSSELS AU GRATIN 

Open one quart of mussels according to di- 
rections previously given, and clean carefully. 
Strain and reserve the liquor. Melt one table- 
spoonful of butter, and fry in it two tablespoon- 
fuls of chopped onion. Add one tablespoon ful 
of flour and cook thoroughly. Add the liquor 
of the mussels and cook until thick, stirring 
constantly. Season with salt, pepper, minced 
parsley, and one tablespoonful of white wine 
vinegar. Butter a baking-dish, put in a layer of 
the sauce, then the mussels, then a layer of 
bread-crumbs. Repeat until the dish is full, 
having crumbs and butter on top. Brown in the 
oven. 

ST3W3D MUSSELS— I 

Put one quart of mussels into a dry pan and 
heat until the shells open. Take out and clean 
thoroughly. Melt two tablespoonfuls of butter, 
add one tablespoonful of flour, and cook thor- 
oughly. Add half a cupful of cream and 
cook until thick, stirring constantly. Season 
with salt and pepper, add the mussels, with 
enough of their liquor to make the proper con- 
sistency, and reheat. Take from the fire, add 
the well-beaten yolks of two eggs, and serve, 

MUSSELS A IvA AMERICAINE 
Heat one quart of mussels until the shells 



82 ibow to Coofe 5bell=jfteb 

open. Remove from the shells, clean, and 
strain the liquor. Melt four tablespoon Ms of 
butter, add four tablespoon fuls of flour, and 
cook thoroughly. Add the liquor drained from 
the mussels and cook until thick, stirring con- 
stantly. Season with salt, pepper,minced pars- 
ley, and lemon-juice, add the mussels, reheat, 
and serve. 

MUSSELS X LA BALTIMORE 

Open a quart of mussels according to direc- 
tions previously given. Put into a saucepan 
with their liquor, a teaspoonful each of minced 
onion and parsley, two tablespoon fuls of soft 
bread-crumbs, a heaping tablespoonful of but- 
ter, and salt and pepper to season. Cook for 
six minutes, add a teaspoonful of lemon-juice 
or vinegar and serve. 

MUSSELS X LA D&LIISE 

Prepare two quarts of mussels according to 
directions previously given. Fry two table- 
spoonfuls of chopped onions in butter, season- 
ing with salt, paprika, and cayenne. Add two 
tablespoon fuls of vinegar, two cupfuls of mus- 
sel liquor and the mussels. Cook for ten min- 
utes, add one-half cupful of cream thickened 
with one tablespoonful each of butter and flour 
and reheat. Add a tablespoonful of minced 
parsley and serve. 



GwentE IXHaES to Cook /Brussels 83 

MUSSELS A LA LYONS 

Put twenty-five cleaned mussels into a sauce- 
pan with salt, pepper, minced parsley, and 
grated onion to season. Cook until the shells 
open. Add one tablespoon ful of butter blended 
with a teaspoonful of flour and cook until 
thoroughly mixed. Serve in soup-plates. 
They are eaten by taking hold of the empty 
shell and dipping the other one into the sauce. 

STEWED MUSSELS X LA MARINI^RE 

Steam three dozen mussels until they open, 
take out and remove from the shells. Put into 
a saucepan with two tablespoonfuls of butter, a 
teaspoonful of grated onion, one cupful of boil- 
ing water, and pepper to season. Boil for three 
minutes, add enough bread-crumbs to thicken 
and reheat. Add the juice of half a lemon and 
serve. 

MUSSELS A LA MARQUISE 

Melt two tablespoonfuls of butter, add one 
tablespoon ful of flour and cook thoroughly. 
Add two cupfuls of white stock and cook until 
thick, stirring constantly. Beat together the 
yolks of two eggs and four tablespoonfuls of 
cream. Add to the sauce and heat, but do not 
boil. Take from the fire, add a tablespoon ful 
of butter and the juice of a lemon. Prepare 



84 Dow to Coo& Sbell^ffteb 

the mussels according to directions given in the 
preceding recipe. Take from their shells, add 
to the sauce, reheat and serve. 

MUSSELS X I.A MARYLAND 

Prepare two quarts of mussels according to 
directions previously given. Melt one table- 
spoonful of butter and fry in it a teaspoonful of 
chopped onion. Add a teaspoonful of flour and 
cook thoroughly. Add one glass of white wine 
and one cupful or more of mussel liquor, and 
cook until thick, stirring constantly. Season 
with salt, pepper, and grated nutmeg. Take 
from the fire, add a tablespoonful of melted 
butter and the yolks of two eggs. Strain over 
the drained mussels, and sprinkle with minced 
parsley and white wine vinegar. 

MUSSELS A LA MATELOTE 

Fry in butter two tablespoon fuls of chopped 
shallots and a minced clove of garlic. Add the 
mussels with their liquor and a wineglassful of 
white wine. Heat thoroughly, add a table- 
spoonful of butter, and minced parsley and cay- 
enne to season. Add sufficient bread-crumbs 
to thicken, heat once more and serve. 

MUSSELS A LA POULETTE 
Melt one tablespoonful of butter, add two 



Zwenty Wiaye to Goofe /llbussete 85 

tablespoon fuls of flour and cook thoroughly. 
Add two cupfuls of mussel liquor and cook until 
thick, stirring constantly. Season with melted 
butter, pepper, and lemon-juice. Add the mus- 
sels, reheat, add a teaspoonful of minced pars- 
ley and a grating of nutmeg, and serve. 

MUSSELS A LA RHINE 

Prepare two quarts of mussels according to 
directions previously given, and reserve the 
liquor. Melt four tablespoon fuls of butter, 
add two tablespoon fuls of flour and cook 
thoroughly. Add the liquor drained from the 
mussels and one cupful of cream. Cook until 
thick, stirring constantly. Season with salt, 
white pepper, and grated nutmeg. Take from 
the fire, and add the yolks of four eggs well 
beaten with one cupful of cold water. Cook 
until the sauce is of the proper consistency, 
add the mussels, and reheat. Take from the 
fire, add a teaspoonful of minced parsley and a 
little lemon-juice, and serve. 

MUSSELS A LA RICHMOND 

Use four mussels for each person and prepare 
according to directions previously given. Put 
into a saucepan with their liquor and minced 
olives, shallots, parsley, melted butter, and salt 
and pepper to season. Heat thoroughly and 



86 ibow to dooft Sbell*3ft0b 

thicken with a tablespoon ful of flour rubbed 
smooth in a little cold water. Only half of the 
shells need to be removed — they can be left 
upon the shell they adhere to. 

MUSSELS A LA VILLEROI 

Wash the mussels in five or six waters, and 
remove the sinewy strings from the inside. 
Put into a saucepan with a wineglassful of 
white wine and cook until the shells open. 
Drain well. Melt two tablespoonfuls of 
butter, add two tablespoonfuls of flour, and 
cook until brown. Add two cupfuls of fish or 
meat stock, half a dozen chopped mushrooms 
and salt, pepper, and minced parsley to season. 
Cook until thick, stirring constantly, take from 
the fire, add the yolks of two eggs and cool. 
Dip the mussels in this sauce and arrange on a 
baking-dish. Cover with crumbs, let dry, dip 
in beaten egg y then in crumbs again, and fry in 
deep fat. 

MUSSELS A LA WASHINGTON 

Prepare two quarts of mussels according to 
directions previously given, reserving the 
liquor. Prepare one cupful of sauce according 
to directions given in the recipe for Mussels k 
la Villeroi. Melt two tablespoonfuls of butter 
and fry in it a chopped onion and three torn a- 



Gwentg Wlave to Goofc dfcussete 87 

toes. Add the mussels with the sauce, half a 
cupful of their liquor, one tablespoonful of 
white wine vinegar, and salt, red and white 
pepper to season. Cook for ten minutes, add 
a tablespoonful of minced parsley, and serve. 



LOBSTERS 

A lobster is said to be ( * a green thing that 
turns red on getting into hot water.' y A green 
lobster is alive, or ought to be, and a red lob- 
ster is dead, having been boiled. A dead green 
lobster is a bad investment, and a red lobster 
should be purchased near the date of his boiling. 

To make sure, it is better to buy a live green 
lobster and put him, head downward, into a 
large basin of boiling water, where he will im- 
mediately forget his troubles. 

It is better to buy a small heavy lobster than 
a large light one ; one weighing two pounds is 
about right. Lady lobsters are more desirable, 
being tender and true and adorned with coral. 
* * * ■& * * 

"LOBSTER. The edible lobster is found off 
the New England coast. The two-legged 
species is found everywhere. All kinds are 
green, but when roasted turn a bright red. 
Soubrettes are very dependent on both varieties 
for a living ; together they furnish her with 
food, raiment, flats, diamonds, and occasion- 
ally indigestion. " 

" IyOBSTER-NKWBURG. A dish ordered at 
hotels by those who usually get beans at home." 
[Foolish Dictionary .] 



8 9 



ONE HUNDRED AND SEVENTY- 
FIVE WAYS TO COOK LOBSTERS. 

PLAIN LOBSTER— I 

Pick the meat of a boiled lobster into large 
pieces and serve with a mayonnaise or tartare 
sauce. 

PLAIN LOBSTER— II 

Arrange the meat of a boiled lobster cut in 
large pieces upon a platter. Mix together four 
tablespoon fuls of oil, one of lemon juice, and 
salt, paprika, and minced parsley to season. 
Add the pounded coral of the lobster and the 
green fat rubbed smooth. Stir to a smooth 
sauce and pour over the lobster. 

PLAIN LOBSTER— III 

Remove the meat of a boiled lobster from the 
shell and cut into neat pieces for serving. Let 
each person season to taste with salt, pepper, 
vinegar and oil, or lemon-juice and melted 
butter. This is the simplest way of serving. 

9i 



92 1bow to Cooft 5bell*jFfsb 

LOBSTER CUTLETS— I 

Melt one tablespoonful of butter, add two 
tablespooufuls of flour and cook thoroughly. 
Add one cupful of boiling water and cook until 
thick, stirring constantly. Add two cupfuls of 
chopped lobster meat, season with salt, paprika, 
lemon-juice, and minced parsley. Take from 
the fire, add the beaten yolk of an egg y and 
cool. Shape into cutlets, dip into egg and 
crumbs, and fry in deep fat. Stick a lobster 
claw into the small end of each cutlet. 

LOBSTER CUTLETS— II 

Mix to a paste with cream two-thirds of a 
cupful of bread-crumbs. Rub through a sieve 
with the meat of a boiled lobster, add two 
tablespooufuls of melted butter, one table- 
spoonful of stewed and strained tomato, and 
one tablespoonful of cream. Season with salt 
and paprika, add three eggs well beaten, shape 
into cutlets, dip in egg and crumbs, and fry 
brown in deep fat. 

LOBSTER CUTLETS— III 

Heat three-quarters of a cupful of cream and 
add one tablespoonful of butter rubbed smooth 
with two tablespooufuls of flour. Cook until it 
thickens, add salt, pepper, and minced parsley 
to season, and the well beaten yolks of two eggs. 



TLobetevs— 175 TOa^s 93 

Take from the fire, add two cupfuls of minced 
lobster meat, and cool. Shape into cutlets, dip 
into beaten egg } then in cracker crumbs, and 
fry in deep fat. 

LOBSTER CUTLETS— IV 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of milk and cook until thick, 
stirring constantly. Add two cupfuls of 
chopped boiled lobster, and one tablespoonful 
of chopped parsley. Season with salt, red and 
black pepper, and grated nutmeg. Take from 
the fire, add the yolks of two eggs well beaten, 
and cool. Shape into cutlets, dip into egg and 
crumbs, and fry in deep fat. Stick a small claw 
into one end of each cutlet. 

LOBSTER CREAM CUTSETS— V 

Prepare according to directions given for 
Lobster Cream Croquettes, shaping the mixture 
into cutlets. Dip in egg and crumbs and fry 
in deep fat. 

MAY IRWIN'S LOBSTER CUTLETS 

Melt two and one-half tablespoonfuls of but- 
ter, add a teaspoonful of minced parsley and a 
bit of grated onion. Add four tablespoonfuls 
of flour, cook thoroughly. Add one cupful of 



94 1bow to Gooft &bell*$ieb 

cream and cook until thick, stirring constantly . 
Season with salt, paprika, and mustard. Add 
two cupfuls of chopped boiled lobster and re- 
heat. Turn out on a platter to cool, shape into 
cutlets, dip into crumbs, then in beaten egg y 
then in crumbs again, and fry in deep fat. 
Garnish with a lobster claw. 

LOBSTER CUTLETS A LA SUPREME} 

Take from the shell in large pieces the meat 
of two boiled lobsters. Dot with butter and 
brown in the oven. Melt one tablespoonful of 
butter, add one tablespoonful of flour, and cook 
thoroughly. Add one-half cupful of oyster 
liquor and one-half cupful of white stock or 
milk. Cook until thick, stirring constantly. 
Add a dozen parboiled oysters and all bits 
of lobster too small to use otherwise, four 
mushrooms, two chopped truffles, three tables- 
poonfuls of Madeira and salt and red pepper to 
season. Heat thoroughly, add half a cupful of 
cream, a tablespoonful of butter, and the yolks 
of two eggs well beaten. Cook until thick, 
pour over the hot lobster, and serve. 

LOBSTER AND MUSHROOMS— I 

Melt two tablespoon fuls of butter, add one 
heaping tablespoonful of flour. Cook thor- 
oughly. Add the meat of a boiled lobster and 



Xobsters— X 75 TOa^s 95 

one cupful of fresh mushrooms. Season with 
salt, red pepper, and grated onion, add three 
tablespoon fuls of hot cream in which a pinch 
of soda has been dissolved, and a glass of 
sherry. Bring to the boiling point and serve 
immediately. 

IvOBSTER AND MUSHROOMS— II 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook until brown. 
Add two cupfuls of veal or chicken stock and 
cook until thick, stirring constantly. Add one 
tablespoonful of minced ham, a teaspoonful of 
minced parsley, a very small onion, chopped 
fine, half a dozen large fresh mushrooms, salt 
and paprika to season, and the meat of a boiled 
lobster. Cook for half an hour in a double 
boiler, take from the fire, add a wineglassful of 
sherry, and serve. 

LOBSTER AND MUSHROOMS— III 

Melt two tablespoonfuls of butter and fry in 
it a small onion chopped fine. Add two table- 
spoonfuls of flour and cook until brown. Add 
one and one-half cupfuls of stock and cook until 
thick, stirring constantly. Season with salt 
and tabasco sauce, add two cupfuls of lobster 
meat and half a dozen cooked mushrooms cut 
fine, reheat, take from the fire, add two table- 
spoonfuls of sherry, and serve. 



96 (bow to Cook SbelUaFteb 

LOBSTER FRICASSEE— I 

Prepare Creamed Lobster and add toil, just 
before serving, the yolks of two eggs beaten with 
the juice of half a lemon. 

LOBSTER FRICASSEE— II 

Melt four tablespoonfuls of butter, add one 
and one-half tablespoonfuls of flour, cook 
thoroughly ; add two cupfuls of milk, or chicken 
stock, season with salt and red pepper, and 
cook until thick. Add the meat of two boiled 
lobsters cut into dice, and the yolks of two eggs 
beaten with the juice of half a lemon. Cook 
one minute longer and serve. 

LOBSTER FRICASSEE— III 

Put two tablespoonfuls of butter into a sauce- 
pan and fry in it a teaspoonful each of minced 
ouion and parsley. Add two tablespoonfuls of 
flour and cook thoroughly. Add two cupfuls 
of white stock and cook until thick, stirring 
constantly. Add the meat of a boiled lobster 
coarsely cut, season with salt, pepper, and 
powdered mace, and simmer for ten minutes. 
Take from the fire, add a tablespoonful of 
lemon-juice, and serve. 

LOBSTER FRICASSEE— IV 

Put into a saucepan one tablespoonful of but- 



%obetet8— 1 75 Ma^ 97 

ter and half a cupful of hot water. Bring to 
the boil and add two cupfuls of lobster meat. 
When hot, add one tablespoonful of vinegar or 
lemon juice and season with salt, pepper, 
grated nutmeg, and made mustard. Add one 
egg well beaten, and stir until the sauce is 
thick and creamy. 

LOBSTER FRICASSEE— V 

Melt one tablespoonful of butter, add two 
tablespoon fuls of flour, and cook thoroughly. 
Add two cupfuls of cream, and cook until thick, 
stirring constantly. Season with salt, red pep- 
per, minced parsley, and lemon-juice. Add two 
cupfuls of boiled lobster meat. Reheat and 
serve at once on toast. 

BAKED FRICASSEE OF LOBSTER 

Prepare according to directions given for 
Lobster Fricassee — V, omitting the lemon. Fill 
the lobster shells or individual baking-dishes, 
cover with crumbs, dot with butter and brown 
in the oven. 

LOBSTER FRICASSEE X LA CREOLE 

Prepare according to directions given above, 
adding two well beaten eggs and a little vine- 
gar or lemon juice. Cook until the eggs set, 
and serve immediately. 
7 



98 tbow to Cook SbeU^jfisb 

LOBSTER IN CASSEROLE— I 

Fry a chopped onion in a little butter, add 
one cupful each of chicken stock and strained 
tomato, season highly with salt and red pepper, 
and pour over the meat of a boiled lobster ar- 
ranged in a casserole. Set into a hot oven for 
fifteen or twenty minutes and serve. 

LOBSTER IN CASSEROLE— II 

Rub the inside of a casserole with the cut 
surface of a clove of garlic. Break the meat of 
a boiled lobster into large pieces and fry in 
olive oil, adding a tablespoonful each of 
chopped onion, carrot, and parsley. Add a bay- 
leaf, a pinch of thyme, and two tablespoon fuls 
of sherry. Cook for twenty minutes, then take 
out the lobster and keep hot. Add to the sauce 
one-half cupful of beef stock and one-half cup- 
ful of stewed and strained tomatoes. Simmer 
for ten minutes, put in the lobster, reheat, and 
serve. 

LOBSTER IN CASSEROLE— III 

Chop together the meat of a boiled lobster, 
two small onions, and a bean of garlic. Add 
two tablespoonfuls of butter, and one-half cup- 
ful of white stock beaten with the yolks of two 
eggs. Season with salt, pepper, and minced 
parsley and bake in a casserole for twenty 



lobsters— 1 75 Waisa 99 

minutes. Just before serving add one table- 
spoonful of lemon juice and three tablespoon- 
fuls of white wine. 

I.OBSTBR TIMBAI.KS— I 

Chop fine one cupful of boiled lobster. Add 
eight blanched and chopped almonds, one 
cupful of cream, whipped, and the whites of 
four eggs beaten to a stiff froth. Season with 
salt, white pepper, and celery salt. In another 
saucepan melt one tablespoonful of butter and 
add one tablespoonful of flour. Cook thor- 
oughly, add one cupful of boiling water, and 
cook until thick. Take from the fire, and add 
the yolk of an egg beaten smooth with a tea- 
spoonful of olive oil and the juice of half a 
lemon. Season with a pinch of salt and a little 
pepper. Cool and combine with the lobster 
mixture, adding a little at a time. Turn into 
small dishes and bake. 

IvOBSTER TIMBAIyKS— II 

Press through a sieve two and one-half pounds 
of boiled lobster meat and add the whites of two 
eggs, unbeaten. Pound and rub to a smooth 
paste. Moisten with half a cupful of cream 
sauce and half a cupful of cream. Beat 
together until very light, season with salt, 
white pepper, and grated nutmeg. Fold in 



ioo ibow to Cook Sbell*jffsb 

the white of one egg beaten to a stiff froth. 
Set on ice for an hour. Butter individual 
timbale moulds, fill with the mixture, set into 
a pan of boiling water, and cook in the oven 
until firm. Turn out and serve with any pre- 
ferred sauce. 

LOBSTER TIMBALES— III 

Melt one tablespoon ful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one cupful of milk, and cook until thick, 
stirring constantly. Season with salt, cayenne, 
minced parsley, and lemon-juice, and add one 
cupful of chopped boiled lobster. Bring to 
the boil, take from the fire, add the yolks of 
three eggs slightly beaten, and beat until cool. 
Fold in the whites of the eggs beaten stiff, fill 
buttered cups two-thirds full, and bake twenty 
minutes. 

LOBSTER TIMBALES X LA SUPREME 

Rub through a sieve one cupful of boiled 
lobster. Add a small truffle, chopped fine, and 
half a dozen chopped mushrooms. Season 
with salt and pepper, and fold in the stiffly 
beaten whites of four eggs and one cupful of 
whipped cream. Fill buttered moulds and 
bake. 



Xobetets— 1 75 TOia^0 101 

IvOBSTKR CHOPS— I 

Put two tablespoon fuls of butter into a sauce- 
pan and when it melts add two tablespoon fuls 
of flour. Cook thoroughly, add one cupful of 
cream, and cook until thick, stirring con- 
stantly. Add the meat of one small boiled 
lobster chopped fine. Season with salt, red 
pepper, and grated nutmeg, and reheat. Take 
from the fire, add the yolks of three eggs well 
beaten, and cool. Shape into chops, dredge 
with flour, dip into egg and crumbs, and fry in 
deep fat. 

IvOBSTBR CHOPS— II 

Melt a tablespoon ful of butter and fry in it a 
small chopped onion and a tablespoonful of 
minced parsley. Add a tablespoonful of flour 
and cook thoroughly. Add one cupful of hot 
cream, and cook until thick, stirring constantly. 
Add two cupfuls of boiled lobster chopped fine, 
and season with salt, red pepper, powdered 
mace, and lemon juice. Heat thoroughly, take 
from the fire, add the yolks of two eggs well 
beaten, and enough crumbs to make stiff. I,et 
cool, shape into chops, dip in egg and crumbs, 
and fry in deep fat. 

LOBSTKR CHOPS— III 
Chop fine the meat of a boiled lobster. Add 



102 tbow to Cook 5bell*#teb 

three tablespoonfuls of melted butter, half a 
cupful of crumbs, a teaspoonful of anchovy 
paste, the yolks of two hard-boiled eggs, 
chopped fine, and the yolks of two raw eggs, 
well beaten. Season with salt, red pepper, 
lemon-juice, powdered mace, grated lemon- 
peel, and minced parsley. Set on ice for three 
hours, then shape into chops, dip into egg and 
crumbs, and fry in deep fat. 

LOBSTER CHOPS— IV 

Melt two tablespoonfuls of butter and fry in 
it a slice of onion and a teaspoonful of minced 
parsley. Add four tablespoonfuls of flour and 
cook thoroughly. Add one cupful of hot milk 
or cream or stock and cook until thick, stirring 
constantly. Season with salt, paprika, mustard, 
and grated nutmeg. Add two cupfuls of boiled 
lobster, chopped fine, and reheat. Cool, shape 
into chops, dip in egg and crumbs, and fry in 
deep fat, 

BUTTERED LOBSTER— I 

Cut fine the meat of a boiled lobster, adding 
the green fat and the coral. Add two table- 
spoonfuls of vinegar, a third of a cupful of 
butter, and a saltspoonful each of cayenne and 
made mustard. Heat thoroughly, and serve 
with a garnish of hard-boiled eggs. 



Xobsters— 1 75 TOa^a 103 

BUTTERED LOBSTER— II 

Chop fine the meat of a boiled lobster and 
add an equal quantity of chopped fresh mush- 
rooms. Season with salt and red pepper, add 
enough butter to make the mixture stick 
together, fill individual baking-dishes, cover 
with crumbs, and bake. 

BUTTERED LOBSTER— HI 

Split a boiled lobster lengthwise, rub the cut 
surface with butter, and place in a baking pan 
in a moderate oven, seasoning first with salt 
and pepper. Bake for forty minutes, basting 
with melted butter, if required. 

BUTTERED LOBSTER— IV 

Put into a saucepan three tablespoonfuls of 
butter and the meat of two boiled lobsters cut 
fine. Season with salt, red pepper, and 
mustard, and add half a cupful of cracker 
crumbs. Simmer for ten minutes. Fill indi- 
vidual baking-dishes, cover with crumbs, dot 
with butter, and brown in the oven. 

LOBSTER CROQUETTES— I 

Prepare Creamed Lobster according to direc- 
tions previously given, adding the juice of a 
lemon, a teaspoonful of anchovy paste, and 



104 Dow to Gooft SbelUjf tab 

grated liutmeg to season. When thoroughly 
hot, mix in the beaten yolk of an egg and 
enough bread crumbs to make a paste. Cool, 
shape into croquettes, dip into egg and crumbs, 
and fry in deep fat. The mushrooms may be 
omitted. 

LOBSTER CROQUETTES— II 

Rub through a sieve the meat and coral of a 
boiled lobster. Season with salt and red 
pepper, add two tablespoonfuls of melted butter 
and enough crumbs to shape evenly. Shape 
into croquettes, dip in egg and crumbs, and fry 
in deep fat. 

LOBSTER CROQUETTES— III 

Make a thick paste of two cupfuls of chopped 
lobster meat, one-half cupful of bread crumbs, 
and a thick cream sauce made of four table- 
spoonfuls of cream thickened with a teaspoonful 
of butter, rolled in flour. Dissolve a pinch of 
soda in the cream. Cool, shape into cro- 
quettes, dip in egg and crumbs, and fry in 
deep fat. 

LOBSTER CREAM CROQUETTES 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of cream and cook until thick, 



Hoheteve— 1 75 TOags 105 

stirring constantly. Season with salt, red 
pepper, and mustard. Add two cupfuls of 
chopped cooked lobster, and cool. Shape into 
croquettes, dip in egg and crumbs, and fry in 
deep fat. 

ESCAU.OPED LOBSTER—I 

Cover the bottom of a baking-dish with fine 
bread crumbs. Put in a layer of lobster and 
season with pepper and salt. Add another 
layer of crumbs and repeat until the dish is full, 
having crumbs and butter on top. Pour over 
enough milk to moisten, and bake about 
twenty minutes. 

ESCAU.OPED IyOBSTKR— II 

Butter a baking-dish, cover the bottom with 
crumbs. Add a layer of chopped boiled lobster, 
season with salt, pepper, and dots of butter, 
and repeat until the dish is full, having crumbs 
and butter on top. Add sufficient milk to 
moisten, and bake about twenty minutes. 

ESCAU,OPED IvOBSTER— III 

Butter a baking-dish and put into it a layer 
of lobster meat picked fine. Sprinkle with 
salt, pepper, and lemon juice. Cover with 
crumbs, dot with butter, and repeat until the 
dish is full, having crumbs and butter on top. 



106 ibow to Goofe 5beli*3Fteb 

To a quart of the mixture allow one pint of 
cream. Pour the cream in carefully, bake for 
half an hour, and serve hot. 

ESCALLOPED LOBSTER— IV 

Chop fine the meat of a boiled lobster and 
add the pounded coral. Season with salt, red 
and black pepper, and grated nutmeg. Put 
into a saucepan one tablespoon ful of butter, a 
teaspoonful of minced parsley, three table- 
spoonfuls of cream, and the juice of a lemon. 
Add the lobster and heat thoroughly, stirring 
constantly. Butter individual baking-dishes, 
fill with the mixture, cover with crumbs, dot 
with butter, and bake until brown. 

ESCALLOPED LOBSTER IN THE SHELL 

Put into a saucepan two tablespoonfuls of 
butter and when it melts add one tablespoonful 
of flour. Cook thoroughly, add one cupful of 
white stock, and one cupful of cream or milk. 
Cook until thick, stirring constantly, and season 
with salt and paprika. Add the lobster, reheat, 
take from the fire, add a pinch of soda dis- 
solved in a little milk, a tablespoonful of 
minced parsley, the juice of half a lemon, and 
the beaten yolks of two eggs. Fill the lobster- 
shells, cover with crumbs, dot with butter, 
sprinkle with grated Parmesan cheese, and 
brown in the oven. 



lobsters— 175 TOa^s 107 

CURRIED LOBSTER— I 

Prepare according to directions given for 
Creamed Lobster, seasoning highly with curry 
powder and adding a little lemon-juice. 

CURRIED LOBSTER— II 

Put into a saucepan three tablespoonfuls of 
butter and when it melts add two tablespoonfuls 
of flour and a teaspoonful of curry powder. 
Cook until it is brown, then add one and one 
half cupfuls of stock, and cook until thick, 
stirring constantly. Season with salt and pep- 
per, add the meat of a boiled lobster coarsely 
cut, reheat, and serve. A small chopped onion 
may be fried in the butter before adding the 
flour and curry powder. 

CURRIED LOBSTER— III 

Chop fine two small onions and fry brown in 
butter. Add one tablespoon ful of curry powder 
and one cupful of stock or water. Cook until 
thick, stirring constantly. Add the meat of a 
boiled lobster and cook for twenty minutes. 
Season with salt, lemon-juice, and cayenne. 
Serve with boiled rice. 

CURRIED LOBSTER— IV 

Melt two tablespoonfuls of butter and fry in 
it a slice of onion chopped fine. Add two table- 



108 ibow to Coofe &bell*$\8b 

spoonfuls of flour and one of curry powder, and 
cook thoroughly. Add two cupfuls of cream or 
stock, and cook until thick, stirring constantly. 
Add two tablespoonfuls of butter and the 
pounded coral of the lobster. Add two cupfuls 
of boiled lobster cut into dice, reheat, take from 
the fire, add the yolks of three eggs, well 
beaten, and serve. 

CURRIED LOBSTER— V 

Cut the meat of a boiled lobster into dice. 
Mix together four tablespoonfuls of butter, a 
teaspoonful of curry powder, and half a tea- 
spoonful each of made mustard and Worcester- 
shire sauce. Season with salt and red pepper, 
heat hissing hot, and fry the lobster in it. 

CURRIED LOBSTER— VI 

Fry a chopped onion brown in two table- 
spoonfuls of butter, adding salt, pepper, and 
minced parsley to season. Add one table- 
spoonful each of corn-starch and curry powder, 
and cook thoroughly. Add one cupful of white 
stock, and cook until thick, stirring constantly. 
Take from the fire, add a tablespoonful of wine 
or lemon-juice, and strain the hot sauce over 
the lobster meat cut into large pieces. Serve 
with a border of boiled rice. 



Xobsters— 175 WLz^e 109 

AMERICAN LOBSTER CURRY 

Put three tablespoon fuls of butter into a 
saucepan and fry in it a chopped onion and two 
tablespoon fuls of minced ham. Add two table- 
spoonfuls of flour and two of curry powder. 
Cook thoroughly, add one cupful of Catawba 
wine and three cupfuls of white stock . Season 
with salt, red pepper, and minced parsley, and 
cook until thick. Add the meat of three boiled 
lobsters, cover, and cook slowly for half an hour. 
Take from the fire, add the juice of a lemon, and 
serve with plain boiled rice. Half of this recipe 
is sufficient for a small family. 

QUICK LOBSTER CURRY 

Fry a tablespoon ful of grated onion in a table- 
spoonful of butter. Add a tablespoonfal of flour 
and a teaspoonful of curry powder. Cook thor- 
oughly, add four tablespoon fuls of cream in 
w 7 hich a pinch of soda has been dissolved, and 
cook until thick. Add two cupfuls of boiled 
lobster meat coarsely cut, reheat, and serve. 

STUFFED CURRIED LOBSTER 

Mix together half a cupful of cream, a tea- 
spoonful of curry powder, and a tablespoonful of 
flour. Bring to the boil, add the chopped meat 
of one boiled lobster, season with salt and red 
pepper, and heat thoroughly. Fill the lobster 



no Ibow to Cook Sbell^fffsb 

shells, cover with crumbs, dot with butter, and 
brown in the oven. 

BROWN LOBSTER CURRY 
Melt three tablespoon fuls of butter and fry in 
it two small onions, chopped fine. Dredge with 
one tablespoonful of flour and cook until brown. 
Add two cupfuls of stock, salt and pepper to 
season, thejuiceofalemon, and one tablespoon- 
ful of curry powder rubbed smooth with a little 
cold water. Cook until thick, add the meat of 
a boiled lobster, reheat, and serve with boiled 
rice and ice-cold bananas. 

CURRIED LOBSTER CUTLETS 
Prepare a curry sauce according to directions 
given in the preceding recipe. Chop fine the 
meat of two boiled lobsters and rub it through 
a pure"e sieve. Put it into a saucepan and add 
enough of the sauce to moisten. Cook for half 
an hour, adding more sauce as needed. The 
sauce should be absorbed. Take from the fire, 
stir in two unbeaten eggs, and cool. Shape into 
cutlets, dredge with flour, dip in egg and crumbs, 
and fry in deep fat. 

CURRIED LOBSTER A LA NEWBURG 
Prepare according to directions given for 
Lobster a la Newburg III, adding a tablespoon- 
ful of curry powder diluted with cream just be- 
fore putting in the eggs. 



Xobsters— 1 75 WLzvb t 1 1 

CURRY OF CREAMED LOBSTER 

Fry one tablespoonful of chopped onion in one 
tablespoonful of butter. Add one tablespoonful 
of curry powder mixed with two tablespoonful s 
of flour, and cook thoroughly. Add two cup- 
fuls of boiling milk and cook until thick, stir- 
ring constantly. Season with salt and pepper, 
add two cupfuls of boiled lobster, reheat, and 
serve. 

SOUTH-SKA LOBSTER CURRY 

Grate a cocoanut and soak it for an hour in 
two cupfuls of milk. Chop fine half an onion, 
a clove of garlic, and a sprig of parsley. Fry in 
two tablespoonfuls of butter, add one and one- 
half tablespoonfuls of curry powder mixed with 
an equal quantity of corn-starch, and cook thor- 
oughly. Add the milk strained from the cocoa- 
nut and cook until thick, stirring constantly. 
Add the meat of a boiled lobster, reheat, season 
with salt, pepper, and powdered ginger, and 
serve very hot. 

DEVILLED LOBSTER— I 

Chop fine three shallots and fry light brown 
in butter. Add one cupful of milk, a teaspoon- 
ful of chutney, and season highly with salt, 
black pepper, and cayenne. Add the lobster, 
dredged with flour, cook until thick, put into a 



H2 ibow to Cooft 5bell*;iFteb 

baking-dish or individual dishes, sprinkle with 
crumbs, dot with butter, and brown in the oven. 

DEVILLED LOBSTER— II 

Pick out the meat from a boiled lobster, 
reserving the coral, season with salt, mustard, 
cayenne, and mushroom catsup. Put into a but- 
tered saucepan and heat thoroughly, adding 
enough hot water to keep the mixture from burn- 
ing. Rub the coral smooth with the liquor, mix 
with a tablespoonful of melted butter, add to the 
lobster, keep hot five minutes longer, and serve. 

DEVILLED LOBSTER— III 

Prepare according to directions given for 
Creamed Lobster on Toast, seasoning with salt, 
red pepper, grated onion, Worcestershire, made 
mustard, and minced parsley. Add the yolks of 
three hard-boiled eggs rubbed through a sieve 
and serve hot with crackers, or cold as a filling 
for sandwiches. 

DEVILLED LOBSTER— IV 

Fry two tablespoon fuls of chopped shallots in 
two tablespoon fuls of butter. Add a tablespoon- 
ful of flour, cook thoroughly, add two cupfuls of 
stock, and cook until thick, stirring constantly. 
Add the meat of two boiled lobsters coarsely 
cut, and season highly with salt, Worcestershire 



%ohBtet8— 175 TOaga 1 1 3 

sauce, and red and white pepper. Add one-half 
cupful of freshly grated bread crumbs and cook 
five minutes longer. Take from the fire, add 
the yolks of four eggs well beaten, a tablespoon- 
ful of minced parsley, and the juice of half a 
lemon. Fill buttered individual baking-dishes, 
cover with crumbs, dot with butter, and brown 
in the oven. 

DEVILLED LOBSTER— V 

Use two cupfuls of lobster meat cut into dice. 
Reserve the coral and rub it to a paste with 
butter and lemon juice. Heat two tablespoon- 
fuls of butter in a saucepan, add the lobster 
meat, then season highly with salt, paprika, 
made mustard, tabasco, and Worcestershire. 
When it boils add the coral paste, mix thor- 
oughly, and serve very hot. 

BAKED DEVILLED LOBSTER 

Prepare according to directions given for 
Baked Lobster Fricassee, seasoning highly with 
salt, red pepper, white pepper, minced parsley, 
onion-juice, mustard, and Worcestershire sauce. 
Bake according to directions previously given. 

DEVILLED LOBSTER ON TOAST 

Prepare according to directions given for 
Creamed Lobster on Toast, seasoning with salt, 



H4 Ibow to Gooft Sbeli^ffteb 

red pepper, grated onion, Worcestershire, made 
mustard, and minced parsley. Add the yolks of 
two hard-boiled eggs chopped fine, and enough 
crumbs to make a smooth paste. Spread on 
slices of buttered toast, rub with melted butter, 
and brown in the oven. 

FRIED DKVIIvLED LOBSTER 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mushrooms, 
and seasoning with grated nutmeg ; add the 
yolks of three hard-boiled eggs mashed fine and 
fill the shell of the lobster, carefully. Brush 
with egg slightly beaten, sprinkle with crumbs, 
and fry carefully in deep fat. Serve with a 
garnish of cress, and tartare sauce, which is 
merely a mayonnaise to which chopped herbs, 
pickles, and olives have been added. 

MAY IRWIN'S DEVILLED LOBSTER 

Put into a double boiler one cupful each of 
milk and cream. Thicken with two tablespoon- 
fuls of flour rubbed smooth with a little cream 
and cook until thick. Add the chopped meat 
of two boiled lobsters, season with salt and pep- 
per, and make the mixture very hot with dry 
mustard and red pepper. Cook for twenty 
minutes. Turn into a buttered baking-dish, 
sprinkle with crumbs, dot with butter, and 
brown in the oven. 



TLobetete— 1 75 TOa^a 1 1 5 

DEVILLED LOBSTER CROQUETTES 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of stock, and cook until very 
thick, stirring constantly. Add the meat of a 
boiled lobster cut fine, and season highly with 
salt, red pepper, Worcestershire, and tabasco 
sauce. Take from the fire, add the yolks of four 
eggs, well beaten, and cool. Shape into cro- 
quettes, dip into egg and crumbs, and fry in 
deep fat. 

DEVILLED STUFFED LOBSTER 

Prepare according to directions given for 
Devilled Lobster Croquettes. Fill the lobster 
shell with the mixture, brush with beaten egg, 
cover with crumbs, dot with butter, and brown 
in the oven. 

LOBSTER FARCI— I 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mushrooms 
or not, as preferred, and add the mashed yolks 
of two hard-boiled eggs. Butter individual 
baking-dishes, fill with the mixture, cover with 
crumbs, dot with butter, and bake until brown. 

LOBSTER FARCI— II 
Melt one tablespoonful of butter, add two 



n6 1bow to Cook Sbeil^jffsb 

tablespoon fuls of flour, cook thoroughly, and 
add one cupful of milk. Cook until thick, stir- 
ring constantly. Add the meat of a boiled 
lobster, chopped fine, one-half cupful of bread 
crumbs, a tablespoonful of chopped parsley, 
and the yolks of four hard-boiled eggs mashed 
fine. Season with salt, paprika, and grated nut- 
meg. Have the lobster-shells clean, cut off the 
under part of the shell, and join the large ends 
of the two tail shells to the body. Fill these 
shells with the mixture, brush the top with 
beaten egg y sprinkle with grated bread crumbs, 
and brown in a hot oven. Serve in the shells. 

LOBSTER FARCI— III 

Chop fine the meat of two boiled lobsters, sea- 
son with salt, red and black pepper, and lemon- 
juice. Add one cupful of bread crumbs and 
enough melted butter to make a smooth paste. 
Fill the shell of the lobster, cover with crumbs, 
dot with butter, and brown in the oven, 

IvOBSTKR FRITTERS— I 

Melt one tablespoonful of butter, add two of 
flour, and cook thoroughly. Add one cupful of 
cream and cook until thick, stirring constantly. 
Season with salt, red pepper, and dry mustard, 
and add two cupfuls of chopped boiled lobster. 
Take from the fire, add one tablespoonful of 



%obetcve— 175 Ways 1 1 7 

sherry, and cool. Drop by spoonfuls into deep 
fat. 

LOBSTER FRITTERS— II 

Prepare according to directions given for 
Lobster Fritters I, shaping the cooled mixture 
into small balls. Make a batter of one egg } half a 
cupful of milk, half a cupful of cream, and enough 
flour to make a batter that will drop easily from 
a spoon. Coat the lobster balls with the fritter 
batter and fry brown in deep fat. 

LOBSTER CANAPES— I 

Dry in the oven the coral of a lobster, and 
pound it fine. Mix with two tablespoonfuls of 
butter and rub to a paste. Chop fine one cup- 
ful of boiled lobster and mix it with two table- 
spoonfuls of olive oil, one tablespoonful of lemon 
juice, and salt, paprika, and black pepper to 
season. Spread small circles of toast with the 
prepared butter, then with the lobster. Garnish 
with capers, and minced parsley. 

LOBSTER CANAPES— II 

Dry the coral of two large lobsters and pound 
it fine. Mix to a smooth paste with the green 
fat and add enough pounded yolk of hard-boiled 
egg to make the desired quantity. Season with 
salt, red pepper, and lemon juice. Make to a 



n8 1bow to Cook SbelUjfisb 

paste with melted butter if too dry. Spread on 
thin crackers and serve as a first course at 
luncheon or dinner. 

LOBSTER SOUFFLE— I 

Put the meat of a boiled lobster through a 
sieve. Add the yolks of three eggs beaten with 
half a cupful of cream, half a teaspoonful of 
anchovy paste, and a tablespoonful of sherry. 
Season with salt and cayenne, and fold in care- 
fully the whites of the eggs beaten to a stiff froth. 
Fill a buttered mould with the mixture and 
steam for half an hour. Serve immediately. 

LOBSTER SOUFFLE— II 

Melt two tablespoonfuls of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of milk, and cook until thick. 
Add one and one-quarter cupfuls of boiled 
lobster meat which has been rubbed through a 
sieve, and season with salt, cayenne, grated 
onion, minced parsley, and lemon juice. Heat 
thoroughly, take from the fire, and add the yolks 
of three eggs well beaten. Fold in the stiffly 
beaten whites of the eggs, pour into a buttered 
souffle^ dish, and bake carefully. 

LOBSTER SOUFFLE A LA FRAN£AISE 
Melt one tablespoonful of butter, add two 



JLobetete— 175 TOa^s 119 

tablespoon fuls of flour> and cook thoroughly. 
Add half a cupful of milk, and cook until thick, 
stirring constantly. Add one cupful of chopped 
boiled lobster, and half a dozen chopped oysters. 
Season with salt, pepper, and grated nutmeg. 
Take from the fire, add the yolks of three eggs, 
well beaten, and fold in carefully half a cupful 
of cream, whipped solid, and the whites of 
the eggs, stiffly beaten. Turn into a buttered 
mould, and steam for half an hour. Serve with 
a cream sauce. 

LOBSTER CUTLETS— I 

Prepare according to directions given for 
Lobster Croquettes, shape into cutlets, dip into 
egg and crumbs, and fry in deep fat. The 
mushrooms may be omitted. 

LOBSTER CUTLETS— II 

Pick out the meat from two small boiled 
lobsters, season with salt, mace, nutmeg, black 
pepper, and cayenne, mix with the yolks of two 
eggs, well beaten, and the white of one, and add 
a teaspoonful of anchovy paste. Rub through 
a sieve, dredge with flour, shape into cutlets, 
dip into egg and crumbs, and fry in deep fat. 
Serve with a sauce of melted butter to which 
the pounded lobster coral and a little anchovy 
paste have been added. 



120 Dow to Cook SbelUJfieb 

LOBSTER CUTLETS— III 

Put into a saucepan three tablespoonfuls of 
butter, and when it melts, add one table- 
spoonful of flour. Cook thoroughly, add one 
cupful of chicken stock or cream, and cook until 
thick, stirring constantly. Add two cupfuls of 
chopped lobster meat, and salt, paprika, and 
white pepper to season. Take from the fire, 
add two eggs, well beaten, a tablespoonful of 
lemon juice, and cool. When cold shape into 
cutlets and stick a small lobster claw into the 
small end of each cutlet. Dip into egg and 
crumbs, and fry in deep fat. 

LOBSTER CUTLETS X LA VICTORIA 

Prepare Creamed Lobster according to direc- 
tions previously given, using the mushrooms. 
Fry two tablespoonfuls of chopped shallots in 
butter and add to the creamed lobster. Season 
with salt, white pepper, cayenne, and grated 
nutmeg, and add the yolks of four eggs, well 
beaten. Heat thoroughly, but do not boil. 
Take from the fire, add a teaspoonful of minced 
parsley, and the juice of half a lemon. Cool, 
shape into cutlets, inserting a lobster claw in 
each small end, dip in egg and crumbs, and 
fry in deep fat. Serve with tomato sauce. 

LOBSTER PATTIES— I 
Prepare Creamed Lobster according to direc- 



Xobstera— 175 TUHa^s 121 

tions previously given, and proceed as for 
Oyster Patties. 

LOBSTER PATTIES— II 

Melt three tablespoonfuls of butter, add two 
tablespoonfuls of flour, and cook until brown. 
Add one and one-half cupfuls of hot cream, and 
cook until thick, seasoning with salt, red 
pepper, grated nutmeg, lemon juice, and minced 
parsley. Cook until thick, stirring constantly, 
and add one cupful of cooked lobster, half a 
dozen chopped mushrooms, and one truflle 
chopped fine. Fill patty cases or individual 
dishes, cover with bread crumbs fried brown in 
butter, and reheat. 

LOBSTER COQUILLES— I 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mush- 
rooms. Fry two tablespoonfuls of chopped 
shallot in two tablespoonfuls of butter, add 
three tablespoonfuls of white wine, and the 
juice of half a lemon. Add a tablespoon ful of 
minced parsley, and season with salt, grated 
nutmeg, and red and white pepper. When the 
seasoning is very hot, add it to the creamed 
lobster. Take from the fire, add the yolks of 
four eggs, well beaten, and fill buttered indi- 
vidual shells or baking dishes. Cover with 
crumbs, dot with butter, and brown in the oven. 



122 ibow to Cook SbelUjfteb 

LOBSTER COQUILLES— II 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mush- 
rooms, if desired. Season with salt, paprika, 
and lemon juice. Butter individual baking 
dishes, fill with the mixture, moisten with 
cream, cover with crumbs, dot with butter, and 
bake until brown. 

STUFFED LOBSTER 

Use two boiled lobsters and take out the meat 
carefully, preserving, as far as possible, the 
shape of the shells. Cut the meat into dice 
and sprinkle it with a sauce made of a small 
onion, chopped, a tablespoonful of minced 
parsley, a pinch of powdered clove, and half a 
cupful of vinegar. Fry in butter one-quarter 
of a pound of fresh mushrooms. Add one- 
quarter cupful of Madeira, one tablespoonful of 
minced parsley, and salt, red and black pepper 
to season highly . Add the lobster, shaken free 
from the sauce, and the yolks of two hard- 
boiled eggs, chopped fine. Fill the shells with 
the stuffing, cover with crumbs, dot with 
butter, and brown in the oven. 

STUFFED LOBSTER A LA NARRA- 
GANSETT 

Pick out the meat of two boiled lobsters, 
chop fine, and season with salt, pepper, and 



%ohetcte— 175 may* 123 

vinegar. Put into a saucepan two tablespoon- 
fuls of butter and fry in it two tablespoon fills 
of chopped shallots. Add one tablespoonful of 
flour, cook thoroughly, and add two cup fuls of 
cream or chicken stock. Cook until thick, add 
the lobster, and half a cupful of bread crumbs. 
Cook for five minutes, seasoning with salt, 
white pepper, cayenne, and grated nutmeg. 
Take from the fire, and add the yolks of four 
eggs, well beaten, the juice of half a lemon, 
and a tablespoonful of minced parsley. Fill 
the lobster shells, cover with crumbs, dot with 
butter, and brown in the oven. 

STEWED LOBSTER— I 

Arrange on a hot platter the meat of two 
boiled lobsters cut into large pieces. Heat 
half a cupful of beef stock with two table- 
spoonfuls of sherry, season with salt, minced 
parsley, and cayenne, and add two tablespoon- 
fuls of vinegar. Stir into the sauce three table- 
spoonfuls of bread crumbs mixed with six 
tablespoon fuls of melted butter, reheat, spread 
over the hot lobster, and serve at once. 

STEWED LOBSTER— II 

Cut the meat of a boiled lobster into cubes 
and put into one cupful of stock. Cook for ten 
minutes, add the juice of a lemon, and cook for 
five minutes longer. Add one-half cupful of 



i24 1bow to Gooft Sbell^ffteb 

boiling milk, and two tablespoonfuls of butter 
rolled in flour. Cook until thick, stirring con- 
stantly, season with salt and red pepper, and 
serve. 

STEWED LOBSTER A LA GLOUCESTER 

Arrange on a serving-dish the meat of two 
boiled lobsters, and sprinkle with vinegar. 
Cover and keep hot. Heat two tablespoonfuls 
of beef extract with a glass of sherry and two 
tablespoonfuls of vinegar. Add one tablespoon- 
ful of cracker crumbs and three of melted butter, 
season with salt and red pepper, reheat, pour 
over the lobster, and serve. 

LOBSTER STEWED IN CREAM 

Put into a saucepan half a cupful of cream 
and a teaspoon ful of flour rubbed smooth with 
butter. Bring to the boil, stirring constantly. 
Season with salt and pepper, add a tablespoon- 
ful of butter and the meat of the boiled lob- 
ster coarsely cut. Reheat and serve. 

QUICK LOBSTER STEW 

Put the meat of a boiled lobster into a sauce- 
pan with sufficient cream to moisten. Add one 
tablespoonful of butter, and salt and pepper to 
season. Bring to the boil and serve at once, on 
toasted crackers. 



Xobsters— 175 TOa^s 125 

LOBSTKR IN CRUSTS— I 

Prepare Iyobster Salad according to directions 
elsewhere given. Cut small pieces from the 
tops of French rolls and scoop out the crumbs, 
leaving a thin shell. Fill with the salad, put 
the cover on, tie with, baby ribbon, and serve. 

LOBSTER IN CRUSTS— II 

Prepare the shells according to directions 
given for Lobster in Crusts I, and toast or fry 
the shells thus made. Fill with hot Creamed 
Lobster, and serve. 

RAGOUT OF LOBSTER 

Put into a saucepan two tablespoonfuls of 
butter and fry in it a large onion chopped fine. 
Add one cupful of soup stock, salt, red pepper, 
and mace to season, and the juice of a lemon. 
When boiling hot add the meat of a boiled lob- 
ster, reheat, and serve. 

RAGOUT OF LOBSTER AND OYSTERS 

Heat two tablespoonfuls of butter and fry in 
it the meat of a boiled lobster cut into dice. 
Season with salt, red pepper, and grated 
onion. Add one tablespoonful of flour and 
cook thoroughly. Add the liquor drained from 
two dozen oysters and cook until thick, stirring 



126 ibow to Cooft Sbell^aFieb 

constantly. Take from the fire, add the par- 
boiled oysters and the yolks of two eggs bea- 
ten with three tablespoonfuls of sherry. Heat 
thoroughly, but do not boil, and serve at once. 

LOBSTER BAKED IN THE SHELL 

Prepare as for broiling, and lay in a dripping 
pan, cut side down. Bake for twenty minutes, 
rubbing twice with melted butter meanwhile. 
Serve with the sauce given in the recipe above. 

BAKED LOBSTER A LA BECHAMEL 

Prepare Creamed Lobster according to direc- 
tions previously given, omittingthe mushrooms. 
Season with salt, red and black pepper, a grat- 
ing of nutmeg, and the juice of half a lemon. 
Add two tablespoonfuls of butter, one of minced 
parsley, and the beaten yolks of four eggs. 
Reheat, fill the lobster shells, cover with crumbs, 
dot with butter, and brown in the oven. 

CREAMED LOBSTER 

Pick out the meat of a boiled lobster, cut it in- 
to dice, and mix with it an equal quantity of fresh 
mushrooms cut small. In a saucepan melt a 
tablespoonful of butter, add salt, pepper, and 
minced parsley to season, and add two table- 
spoonfuls of flour. Cook thoroughly, add two 
cupfuls of cream, and cook until thick. Add the 



Xobaters— 175 TOags 127 

lobster and mushrooms and simmer slowly until 
done. 

BAKED CREAMED LOBSTER 

Prepare Creamed Lobster according to direc- 
tions given above and fill the shell of the lob- 
ster with it. Sprinkle with crumbs, dot with 
butter, and bake until brown. 

CREAMED LOBSTER ON TOAST 

Pick out the meat of a boiled lobster, sprinkle 
with salt and pepper, and pour over it the juice 
of a lemon. Melt a tablespoonful of butter, 
add two tablespoonfuls of flour, cook thor- 
oughly, add two cupfuls of cream and cook until 
thick. Add the lobster, reheat, and serve on 
circles of buttered toast. 

JELLIED LOBSTER 

Soak half a package of gelatine in cold water 
until soft, and dissolve by gentle heat in one 
cupful of chicken stock. Chop fine the meat 
of two boiled lobsters, mix with half a cupful 
of mayonnaise, and add one tablespoonful of 
stewed and strained tomatoes. Mix with the 
chicken stock and beat in a cold place until 
the mixture commences to thicken. When 
stiff turn into a mould which has been wet with 
cold water and set in a cold place to harden. 



128 tbow to Gooft Sbell^fftab 

At serving time turn out on a platter, garnish 
with parsley, and serve with mayonnaise or 
tartare sauce. 

BROILED LOBSTER 

Split a boiled lobster lengthwise, rub the cut 
surface with soft butter, and broil over a slow 
fire. 

FRIED LOBSTER 

Break the meat of a boiled lobster into large 
pieces, season, dip into egg and crumbs, and 
fry in deep fat. Serve with a mayonnaise to 
which chopped olives, pickles, and parsley have 
been added. 

LOBSTER RISSOLES 

Cut good pastry into circles with a biscuit 
cutter. Lay a teaspoonful or more of Creamed 
Lobster on half of each circle, fold the other 
half over it, pinch the edges together, and fry 
in deep fat. 

LOBSTER IN RAMEKINS 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mushrooms 
or not as preferred. Fill buttered individual 
baking dishes, cover with cracker crumbs 



5Lobatet0— 175 TOa^s 129 

mixed with melted butter, and bake until the 
crumbs are brown. 

BOILED LOBSTER 

Have ready a large kettle of boiling water 
and plunge a lobster in head downward. Cover, 
boil half an hour, drain, and serve with melted 
butter. 

LOBSTER AU GRATIN 

Melt a tablespoonful of butter, add a table- 
spoonful of flour, and two cupfuls of white 
stock. Season with salt and pepper, cook until 
thick, add the meat of a boiled lobster coarsely 
cut, stir in the beaten yolks of three eggs, take 
from the fire, put into a buttered baking dish, 
cover with crumbs, dot with butter, and bake 
until brown. 

LOBSTER SALAD 

Pick out the meat of a boiled lobster and 
marinate for an hour in French dressing. At 
serving time, drain, cut coarsely, mix with a 
stiff mayonnaise and serve on lettuce leaves. 
Finely cut celery or mushrooms may be added 
if desired. 

SPINDLED LOBSTER 

Cut the meat of a boiled lobster into squares, 
season with salt, pepper, grated nutmeg, and 
9 



2 30 Ibovtf to Cook ShelUfteb 

Worcestershire sauce* Cover with olive oil 
and let stand an hour. Arrange on skewers, 
alternating with large fresh mushrooms. Broil 
and serve on toast with a sauce made of melted 
butter, lemon juice, and minced parsley. Gar- 
nish with rashers of bacon. 

IvOBSTER SANDWICHES 

Chop fine the meat of a boiled lobster. Sea- 
son with tabasco, lemon juice, and oil, and 
spread upon thin slices of bread. Use mayon- 
naise instead of butter. 

CRUMBED LOBSTER 

Put into a saucepan the meat of two boiled 
lobsters, chopped fine. Add one cupful of 
bread crumbs, two tablespoon fuls of butter, 
half a cupful of milk, and salt and cayenne to 
season. Bring to the boil quickly, and serve at 
once. 

LOBSTER EN BROCHETTE 

Cut the meat of a boiled lobster into large 
pieces^ season with salt, pepper, and lemon 
juice. String on silver skewers, alternating 
with large fresh mushrooms. Dip in oil and 
broil, or in beaten egg and crumbs and fry. 
Serve on toast with a sauce made of melted 
butter, lemon juice, and minced parsley. Gar- 
nish with parsley and rashers of bacon. 



f,ofe6tet0— 175 TOaga ist 

LOBSTER CREAM 

Chop fine the meat of a boiled lobster. Cook 
half a cupful of stale bread crumbs in half a 
cupful of milk, for ten minutes. Add the lob- 
ster, one-fourth of a cupful of cream, two tea- 
spoonfuls of anchovy paste, salt and cayenne 
to season, and the whites of three eggs, beaten 
stiff. Turn into a buttered mould, set into a pan 
of hot water, cover the top of the dish with 
buttered paper, and bake for twenty minutes in 
a moderate oven. 

LOBSTER WIGGLE 

Melt tw T o tablespoon fuls of butter, add two 
tablespoon fuls of flour, and cook thoroughly. 
Add one cupful of cream, and salt and pepper 
to season. Cook until thick, add one and one- 
half cupfuls of boiled lobster meat, and one tea- 
spoonful each of lemon juice and minced 
parsley. When hot, add half a can of French 
peas, bring to the boil, and serve on toast. 

LOBSTER IN RICE CASE 

Melt one tablespoon fill of butter, add one 
tablespoon ful of flour, and cook thoroughly. 
Add one-half cupful each of cream and white 
stock, stirring constantly. Season with salt, 
pepper, and a tablespoonful of minced parsley. 
Add two cupfuls of boiled lobster meat, and 



i32 Ibow to (Took Sbelteffisb 

reheat. Take from the fire, and add the yolks 
of two eggs, well beaten. I^ine a buttered 
mould with boiled rice and pour the lobster 
into the centre. Cover with more rice, and 
steam for half an hour. 

SAI.PICON OF LOBSTER 

Put one tablespoonful of butter into a sauce- 
pan. When it melts add one teaspoonful of 
flour. Cook thoroughly. Add one-fourth 
cupful of white stock and one-fourth cupful of 
cream. Cook until thick, stirring constantly. 
Add six mushrooms and one truffle, finely 
chopped, and enough chopped boiled lobster to 
make a smooth paste. Season with salt and 
cayenne, and use as a filling for patties or 
crusts. 

IyOBSTER KROMBSKIKS 

Beat two eggs with two teaspoon fuls of flour 
and four tablespoonfuls of milk. Add the 
chopped meat and the pounded coral of a boiled 
lobster, and two hard- boiled eggs, chopped 
fine. Season with salt, pepper, and mace, and 
drop by spoonfuls into deep fat. 

IvOBSTKR SAVORY 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 



Xobsters— 1 75 TKHa^6 1 33 

Add two cupfuls of brown beef stock, one table- 
spoonful of chopped ham, two tablespoonfuls 
each of carrot and celery, one teaspoon ful each 
of minced onion and parsley, and salt, pepper, 
and a pinch of powdered clove to season. 
Cook until the vegetables are soft, add one 
cupful of lobster meat and two tablespoonfuls 
of chopped mushrooms, reheat, and serve on 
toast. 

FRIZZLED LOBSTER 

Cut the meat of a boiled lobster into dice. 
Melt three tablespoonfuls of butter and heat the 
lobster in it. Season with salt, red pepper, 
and lemon juice, and serve piping hot. 

LOBSTER TARRAGONA 

Melt two tablespoonfuls of butter and fry in 
it a chopped and seeded green pepper. Add two 
tablespoonfuls of tarragon vinegar and two cup- 
fuls of boiled lobster cut into dice. When boil- 
ing hot add two eggs beaten smooth with two 
cupfuls of boiling cream. Cook over hot water 
to prevent curdling and add salt to taste. If it 
curdles add a pinch of soda. Sherry may be 
used instead of the tarragon. 

POTTKD LOBSTKR 
Take out the meat of a boiled lobster and 



134 Dow to Cook QbelUtfieb 

keep the white meat by itself. Pound to a 
paste and rub in a tablespoonful of butter, sea- 
soning with salt, pepper, and powdered mace. 
Butter a small stone jar, and press in the lob- 
ster, first white meat, then a layer of dark meat, 
then coral. Melt butter and cover the top of 
the jar. 

LOBSTER CHOWDER 

Chop fine the meat of a boned lobster. 
Scald one quart of milk, add a pinch of soda, 
salt, red and black pepper to season, and two 
tablespoon fuls of butter rolled in flour. Cook 
until it thickens, add the lobster, and simmer 
for five minutes. Line a tureen with toasted 
and buttered crackers, pour the chowder over, 
and serve very hot. 

BAKED LOBSTER 

Prepare according to directions given for 
Baked Oysters I. 

PIGS IN BLANKETS 

Cut the meat of a boiled lobster into pieces 
the size of an oyster. Dredge with flour, wrap 
a slice of bacon around each one, pin with a 
wooden tooth pick, and fry until the bacon is 
crisp. 



lobs era— 175 mays 135 

LOBSTKR A I/AUvKMANDB 

Melt one tablespoonful of butter, add a table- 
spoonful of flour, cook thoroughly, and add one 
cupful of white stock. Cook until thick. Beat 
together the yolks of two eggs, one tablespoon- 
ful of olive-oil, and one tablespoonful of lemon 
juice. Combine mixtures very carefully, pour- 
ing the sauce over the eggs. Reheat in butter 
the meat of two boiled lobsters. Season with 
salt and pepper, and add one tablespoonful of 
curry powder made smooth with two table- 
spoonfuls of white wine. Cook for two minutes, 
add the sauce, and reheat, but do not boil. 
Serve with a border of boiled rice. 

LOBSTER A LA BALTIMORE) 

Use two large boiled lobsters or three small 
ones. Pick out the meat carefully. Prepare a 
court-bouillon by boiling together for ten min- 
utes two cupfuls each of water and white wine, 
a carrot, an onion chopped fine, two sprigs of 
parsley, a very small stalk of celery, a clove, 
two peppercorns, half a bay-leaf, and half a tea- 
spoonful of salt. Add the boiled lobster to the 
court-bouillon, simmer for ten minutes, and let 
cool in the liquid. Fry brown in a little olive 
oil two finely chopped shallots. Add to the 
lobster and the liquid and reheat. Put into a 
saucepan one tablespoonful of butter and one 



136 Dow to Gooft Sbeltejftsb 

of flour. Cook until thoroughly blended, 
then add the liquid from which the lobster has 
been skimmed out. Season with salt and red 
pepper and cook for ten minutes, stirring con- 
stantly. Add one-half cupful of cream and a 
teaspoonful of butter and reheat. Put into a 
serving-dish, pour over three tablespoon fuls of 
brandy, light the brandy, and serve as soon as 
it has burned off. 

LOBSTER A LA BECHAMEL 

Melt two tablespoonfuls of butter, add two 
tablespoon fuls of flour, and cook thoroughly. 
Add one-half cupful each of cream and white 
stock, and cook until thick, stirring constantly. 
Season with salt, pepper, grated nutmeg, 
powdered mace, and lemon juice. Add the meat 
of a boiled lobster with the dried and pounded 
coral, reheat, take from the fire, add the yolks 
of four eggs well beaten, and serve. 

STUFFED LOBSTER A LA BECHAMEL 

Prepare according to directions given for Lob- 
ster k la Bechamel, and fill the lobster shells 
with the mixture. Cover with crumbs, dot 
with butter, and brown in the oven. 

LOBSTER A LA BORDEAUX 
Chop fine a shallot and the stalks of four mush- 



TLobete t0— 175 TOa^s 1 3 7 

rooms. Fry in a tablespoon ful of butter. Add 
the meat of a boiled lobster cut into dice, one 
cupful of stewed and strained tomatoes, and salt 
and pepper to season. Heat thoroughly and 
turn into the lobster shell. Fry in butter the 
caps of four mushrooms and press into the top 
of the mixture. Cover the mushrooms with a 
little tomato sauce. Cover the whole with 
crumbs, dot with butter, and brown in the oven. 

STEWED LOBSTER A LA BORDELAISE 

Reheat the meat from two boiled lobsters 
with a chopped shallot and half of a small carrot, 
sliced, in sufficient red wine to cover. Season 
with salt, pepper, and nutmeg. In another sauce- 
pan put a teaspoonful of butter melted, add two 
teaspoonfuls of flour, cook thoroughly, add one 
cupful of chicken stock and two tablespoon fuls 
of the liquor from mushrooms. Cook slowly 
until smooth and thick, skim out the lobster, 
draiu, add to the sauce, reheat, and serve. 

LOBSTER A LA BORDELAISE— I 

Bruise a clove of garlic, and mix with two bay- 
leaves, a small bunch each of parsley and thyme, 
and salt and pepper to season . Spread upon the 
meat of two boiled lobsters, add sufficient white 
wine to cover it, and keep hot for twenty-five 
minutes. Skim out the lobster and drain it. 



138 1bow to Cooft 5bell*3Fteb 

Melt in a saucepan two tablespoon fuls of butter 
and fry brown in it a sliced onion and a shallot. 
Dredge with flour, cook thoroughly, and add 
enough of the liquor from the lobster to make a 
moderately thick sauce. Season highly with 
salt and pepper, add one cupful of stewed and 
strained tomato and the drained lobster. Re- 
heat and serve. 

LOBSTER A LA BORDELAISE— II 

Melt two tablespoonfuls of butter and fry in 
it one small carrot, one small onion, and two 
cloves of garlic, chopped fine. Add half a cup- 
ful of white wine, one glass of brandy, the 
meat of two boiled lobsters, and parsley, salt, 
and cayenne to season. Simmer ten minutes, 
and serve at once. 

LOBSTER A LA BROOKLYN 

Melt one heaping tablespoonful of butter, and 
fry in it one tablespoonful of chopped onion. 
Add one tablespoonful of flour, and cook thor- 
oughly. Add one cupful of white stock, half a 
cupful of cream, and salt and pepper to season. 
Take from the fire, and add one wineglassful 
each of sherry and Madeira. Keep the sauce hot. 
Chop fine the meat of two boiled lobsters and 
to each cupful of the meat add one-half cupful 
of bread crumbs, a wineglassful of Madeira, and 
salt and pepper to taste. Make to a paste with 



lobsters— 175 Wags 139 

the sauce, fill the lobster shells, sprinkle with 
crumbs, dot with butter, and brown in the oven. 
Serve with the remaining sauce. 

LOBSTER A LA CAPE COD 

Split a boiled lobster, put into a baking pan. 
Sprinkle with chopped onion and cayenne, 
cover, and cook for five minutes. Add one- 
half cupful of stewed and strained tomatoes, and 
cook for three minutes longer. Add two table- 
spoonfuls of sherry, and cook for ten minutes. 
To the coral and green fat of the lobster add 
one tablespoonful of sherry, two tablespooufuls 
of tomato juice, and a teaspoonful of butter. 
Take up the lobster, put the sauce into the 
pan, bring to the boil, pour over the lobster, 
and serve. 

LOBSTER A LA CECIL 

Melt one tablespoonful of butter, add one 
tablespoonful of flour, and cook thoroughly. 
Add one-half cupful of cream and one-half cup- 
ful of stock. Cook until thick, stirring con- 
stantly. Add the chopped meat of a boiled 
lobster, and season to taste. Heat thoroughly, 
take from the fire, and add the yolk of an egg 
well beaten. Arrange in individual dishes, 
Sprinkle with minced parsley, and serve. 



140 1bow to Gooft Sbeltejf isb 

LOBSTER A LA CHESAPEAKE 

Cut the meat of a boiled lobster into small 
pieces and heat with one teaspoonful each of 
butter and salt. Add one cupful of cream, and 
cook for five minutes. Take from the fire, add 
the yolks of three eggs beaten with half a cupful 
of cream, and mix thoroughly. Fill the lobster 
shells, cover with crumbs, dot with butter, and 
brown in the oven. 

LOBSTER A LA CR^ME 

Pick the meat from a boiled lobster and cut 
it coarsely. Season with salt, pepper, and 
grated nutmeg. Add half a tablespoonful of 
vinegar and one teaspoonful of sherry. Let 
stand for two hours, then prepare according to 
directions given for Creamed Lobster. 

LOBSTER A LA CREOLE— I 

Remove the seeds from a green pepper and 
chop fine with a tomato and a very small onion. 
Heat two tablespoon fuls of butter, fry the 
chopped mixture in it, add one and one-half 
cupfuls of chicken stock, and simmer for ten 
minutes. Add the meat of two boiled lobsters, 
reheat, season to taste, and serve. 

LOBSTER A LA CREOLE— II 

Melt a tablespoonful of butter, add the meat 



%ob6ters~-175 TOags 14 r 

of a large boiled lobster and a cupful of boiling 
water. Cook slowly for twenty minutes. Skim 
out the lobster and keep hot. Fry in olive oil 
three sliced tomatoes and six sliced okras, an 
onion, and a green pepper, finely chopped. Add 
the liquid drained from the lobster, and cook 
until very thick. Rub through a sieve, spread 
upon a platter, arrange the pieces of lobster 
upon it, and serve with toasted crackers. 

IvOBSTKR A I,A DKI.MONICO 

Put into a saucepan two tablespoonfuls of 
butter and fry brown in it one small onion, 
chopped fine. Add six cupfuls of stock and 
bring to the boil. Add two cupfuls of well- 
washed rice, salt and red pepper to season, and 
cook until the rice is soft. Add to the rice the 
meat of two boiled lobsters coarsely cut, two 
tablespoonfuls of butter, and four tablespoon- 
fuls of grated Parmesan cheese. Reheat, add 
three tablespoonfuls of stewed and strained 
tomatoes, mix thoroughly, and reheat. After 
taking up in the serving dish, sprinkle with 
cheese. 

LOBSTER A IvA DUCHESS 

Mix to a smooth paste the meat of a large 
lobster, two tablespoonfuls of butter, and one- 
half cupful each of cream and stock in which 



t42 1bow to Gooft Sbelteff teb 

two tablespoonfuls of flour have been rubbed 
smooth. Season with salt, pepper, and lemon- 
juice, put into a buttered baking-dish, cover 
with crumbs, dot with butter, and bake for half 
an hour. 

LOBSTER A LA EMPRESS 

Fry in butter a tablespoon ful each of minced 
parsley and onion. Add a bean of garlic, 
chopped very fine,* and a tablespoonful of flour. 
Cook thoroughly, add two cupfuls of white 
stock, and cook until thick, stirring constantly, 
and seasoning with salt and cayenne. Take 
from the fire, add two tablespoonfuls of white 
wine vinegar, and press through a fine sieve. 
Pour over the meat of two boiled lobsters, 
arranged on a platter. 

LOBSTER A V ESPAGNOLE 

Cut the meat of a boiled lobster into large 
pieces. Fry it in olive oil with a tablespoon- 
ful of chopped onion, and salt, pepper, and 
minced parsley to season. Add one cupful of 
white stock, and one tablespoonful of Chablis. 
Cook for ten minutes, and serve very hot. 

LOBSTER A LA INDIEN 

Fry a chopped onion in tw T o tablespoonfuls of 
butter, add one tablespoonful of flour and two 



%QbBtetB— 1 75 OTaga 143 

of curry powder. Cook thoroughly, add one 
and one-half cupfuls of white stock and three 
tablespoonfuls of white wine. Add the green fat 
and coral of two boiled lobsters and the yolks of 
four hard-boiled eggs. Rub through a fine strain- 
er and reheat the lobster in the sauce. Cook 
two cupfuls of rice slowly in beef stock to cover, 
seasoning with butter and curry powder and 
adding a pinch of powdered saffron. Serve the 
lobster on a platter with a border of rice. 

LOBSTER A IvA ITALIENNE) 

Take out the meat from two boiled lobsters 
and cut into dice. Heat three tablespoonfuls 
of olive oil, add the lobster, one small onion, 
one green pepper, and three beans of garlic 
chopped fine. Season with salt and pepper, 
cook for five minutes, and add two tablespoon- 
fuls of white wine. Cook for two minutes, 
then add one cupful of stewed and strained to- 
matoes, cook ten minutes longer, and serve. 

LOBSTER A LA LYONS 

Fry a teaspoonful of chopped onion in a table- 
spoonful of butter. Add one teaspoonful of 
flour, one cupful of beef stock, and one cupful 
of milk. Cook until smooth and thick, add the 
meat of a boiled lobster, season to taste, reheat, 
and serve. 



i44 1bow to Cook SbelUffisb 

broiled lobster a la maitre d' 
h6tel 

Broil a lobster according to directions pre- 
viously given. Serve with a sauce made of two 
tablespoonfuls of butter rubbed to a cream with 
a teaspoonful of minced parsley and a little 
lemon-juice. Season with salt and cayenne and 
spread over the broiled lobster. 

LOBSTER A LA MARQUISE 

Melt a tablespoon ful of butter, add one table- 
spoonful of flour, and cook thoroughly. Add 
one cupful of white stock and half a cupful of 
cream. Cook until thick, stirring constantly, 
then add the coral of a lobster rubbed smooth 
with a tablespoonful of butter and a tablespoon- 
ful each of sherry and lemon juice. Reheat, 
boil the lobster in this sauce, and serve very 
hot. 

STUFFED LOBSTER A LA MERINOLE 

Fry a chopped onion in a tablespoonful of 
butter. Add the meat of a boiled lobster, a 
stalk of celery cut fine, and salt, pepper, made 
mustard, and curry powder to season. Add a 
cupful of cream and bring to the boil. Take 
from the fire, add the yolks of three eggs well 
beaten, and cool. When cold fill the lobster 



Xobsters— 175 "©Hags 145 

shell, cover with crumbs and grated cheese, dot 
with butter, and brown in the oven. 

LOBSTER A LA NANTAISB 

Prepare a marinade, using the juice of two 
lemons, one onion chopped fine, one cupful of 
cold water, and salt, cayenne, powdered cloves, 
and mace to season. Pour over the meat of a 
boiled lobster coarsely cut and let stand closely 
covered for three hours. At serving time, shake 
free from the sauce, arrange on a platter, and 
serve with a stiff mayonnaise to which chopped 
chives and parsley have been added. 

BROILED LOBSTER A LA NANTUCKET 

Split a boiled lobster and remove the coral and 
fat. Brush the cut surfaces with melted butter 
and broil. Mix together in a small bowl four 
tablespoonfuls of olive oil, one tablespoonful of 
vinegar, half a teaspoonful of dry mustard and 
salt and white pepper to season. Add the coral 
and fat of the lobster rubbed smooth and cook 
over boiling water until thick, stirring con- 
stantly. Serve as a sauce, with the lobster, 

LOBSTER \ LA NAPLES 

Melt one tablespoonful of butter and fry in 
it a small onion chopped fine. Add one table- 
spoonful of flour and cook thoroughly. Add 



146 1bow to Cook ShelUfiieb 

one cupful of stewed and strained tomatoes and 
cook until thick, stirring constantly. Season 
with salt and pepper, and add the meat of a 
boiled lobster cut into dice. Reheat and serve 
with a garnish of triangles of toast. 

LOBSTER A LA NEWBURG— I 

Use the meat of two boiled lobsters cut into 
dice. Reheat with one tablespoonful of butter 
and two small truffles cut fine and season highly 
with salt and pepper. Cook for rive minutes, 
add a wineglassful of Madeira, cook for five 
minutes longer, then add the yolks of three 
eggs well beaten with one cupful of cream. 
Cook slowly until thick, then serve. 

LOBSTER A LA NEWBURG— II 

Put into a saucepan four tablespoon fuls of but- 
ter and when it melts add the meat of two boiled 
lobsters coarsely cut. Season with salt, pepper 
and grated nutmeg, add two tablespoonfuls each 
of brandy and sherry, and simmer for five min- 
utes. Add the yolks of four eggs beaten smooth 
with one cupful of cream, cook for two minutes, 
and serve immediately. 

LOBSTER A LA NEWBURG— III 

Cut the meat of a boiled lobster into dice. 
Melt in a saucepan two tablespoonfuls of butter, 



Xobatets— 175 Ha^0 147 

add one heaping tablespoon fill of flour and the 
yolks of two hard-boiled eggs rubbed to a paste 
with a tablespoonful of cream in which a pinch 
of soda has been dissolved. Cook thoroughly, 
then add slowly one cupful of cream. When 
the mixture thickens, add the lobster, season 
with salt, paprika, and powdered mace, and re- 
heat. Just before serving add three tablespoon- 
fuls of sherry. 

LOBSTER A LA NKWBURG— IV 

Reheat the meat of a boiled lobster in one 
cupful each of sherry and cream. Season with 
salt and paprika, and, when hot, thicken with 
a tablespoonful of cornstarch rubbed smooth 
with a little cream. 

LOBSTER A LA NEWBURG— V 

Put a tablespoonful of butter into a saucepan, 
add the meat of a boiled lobster, half a cupful 
of sherry, and salt, red pepper, and made mus- 
tard to season. Cook for ten minutes. Add 
one cupful of cream, one tablespoonful of flour 
rubbed smooth with a little of the cream, and 
the well beaten yolks of three eggs. Cook un- 
til thick and creamy, and serve at once. 

LOBSTER A LA NEWBURG— VI 
Prepare according to directions given for Lob- 



148 1bow to Cook Sbells=JFi6b 

ster & la Newburg— I, using two tablespoonfuls 
of butter, omitting the truffles, using sherry in- 
stead of Madeira, and adding a pinch of soda 
to the cream. 

LOBSTER A IvA NEWBURG— VII 

Cut the meat of a boiled lobster into large 
pieces and pour over it half a cupful of sherry 
or Madeira or a quarter cupful of each. Let 
stand for three hours. Rub together two table- 
spoonfuls of butter and one of flour. Mix 
thoroughly with two-thirds of a cupful of cream, 
and heat, but do not boil. Add slowly to the 
sauce the yolks of three hard-boiled eggs, 
mashed smooth. Season with salt, pepper, and 
nutmeg, add the lobster, bring to the boil, and 
serve. 

LOBSTER A LA NEWBURG— VIII 

Put three tablespoonfuls of butter into a 
saucepan, and add the meat of a large boiled 
lobster, cut into dice. Season liberally with 
red pepper, add four tablespoonfuls of sherry 
and one tablespoonful of brandy. Cook for five 
minutes, then add the yolks of four eggs, beaten 
smooth with two cupfuls of cream. Cook until 
thick, but do not boil. 

LOBSTER A LA NEWBURG— IX 
Beat together the yolks of three eggs, two 



Xobsters— 1 75 Hap 149 

cupfuls of cream, and four tablespoon fuls of 
sherry. Cook in a double boiler until thick 
and smooth, stirring constantly. Add two 
cupfuls of boiled lobster meat, season with salt 
and paprika, reheat, and serve. 

LOBSTER A LA NEWBURG— X 

Melt one tablespoonful of butter and add 
two cupfuls of boiled lobster meat. Season 
with salt and pepper, add four tablespoonfuls of 
Madeira or sherry, and cook for five minutes. 
Add the yolks of two eggs, beaten smooth with 
half a cupful of cream, cook one minute longer, 
and serve. 

QUICK LOBSTER A LA NEWBURG— I 

Prepare Creamed Lobster according to direc- 
tions previously given, omitting the mush- 
rooms, and add the yolk of one egg f beaten 
with two tablespoonfuls of sherry. 

QUICK LOBSTER A LA NEWBURG-— II 

Put two cupfuls of cream into a double 
boiler. Add a pinch of soda, a wineglassful of 
sherry, and the beaten yolks of three eggs. 
Cook until thick, stirring constantly. Add two 
cupfuls of boiled lobster meat, season with salt 
and red pepper. Reheat and serve. 



150 1bow to Cook Sbell* fffsb 

LOBSTER OMELET A LA PARISIENNE 

Chop fine the meat of a large boiled lobster, 
season with salt, pepper, and powdered herbs. 
Add two cupfuls of white stock, one-quarter of 
a cupful of cream, and the juice of a lemon. 
Cook for ten minutes and rub through a sieve. 
Have ready a light omelet, spread the lobster 
mixture upon half of it, fold over, and serve. 

LOBSTER A LA POULETTE 

Melt three tablespoon fuls of butter, add three 
tablespoon fuls of flour, and cook thoroughly. 
Add one cupful each of cream and chicken 
stock, and cook until thick, stirring constantly. 
Add two cupfuls of boiled lobster, two hard- 
boiled eggs, chopped fine, and salt and paprika 
to season. Take from the fire, add the juice of 
half a lemon, and serve on toast. 

LOBSTER A LA RAVIGOTE 

Rub together until smooth a teaspoonful 
each of minced chives, parsley, and shallot, 
mixed with half a teaspoonful of anchovy paste 
and a tablespoonful of butter. Add a drop of 
green coloring, dissolved in a few drops of 
tarragon vinegar. Split a boiled lobster length- 
wise, rub the cut surface with oil, broil, and 
serve with the butter sauce. 



Xob0tet0— 1 75 Wags 1 5 1 

LOBSTER A LA RICHMOND 

Melt two tablespoonfuls of butter and add 
two cupfuls of boiled lobster meat, cut into 
dice. Season with salt, paprika, and lemon 
juice. Add one-half cupful of cream in which 
a pinch of soda has been dissolved, and the 
beaten yolks of three eggs. Heat thoroughly 
and serve with hot toasted crackers. 

LOBSTER A LA ROI 

Melt two tablespoonfuls of butter and fry in 
it a small onion, chopped fine. Add half a 
pound of fresh mushrooms, cover, and cook for 
ten minutes. Add one tablespoonful of flour 
and cook thoroughly. Add one cupful of stock 
and cook until thick, stirring constantly. Sea- 
son with salt, pepper, and kitchen bouquet. 
Add the meat of a boiled lobster, cut into dice, 
reheat, and serve. 

LOBSTER A LA THACKERAY 

Melt three tablespoonfuls of butter. Add 
the meat of two boiled lobsters, one table- 
spoonful of walnut catsup, and salt and paprika 
to season. Bring to the boil, and serve with 
toasted crackers. 

LOBSTER A LA WALDORF 
Cut the meat of two good-sized lobsters into 



1 52 1bow to Cook Sbellssff isb 

inch pieces. Put two-thirds of a cupful of 
olive oil into a saucepan, add a sliced onion, a 
clove, and a shredded green pepper. Cook 
very slowly until the onion and pepper are 
done, remove the clove, then add the lobster, 
a pinch of salt, a dash of red pepper, and a 
wineglassful of white wine. Cook for two 
minutes, then add a tablespoonful of tomato 
catsup, or a medium-sized peeled tomato, cut 
into small bits. Let boil up once and serve. 

LOBSTER A LA WASHINGTON 

Cut the meat of two boiled lobsters into small 
pieces. Put into a saucepan with the coral, 
one cupful of water, half a cupful of peas, salt 
and pepper to season, a tablespoonful of butter, 
and a teaspoonful of Worcestershire sauce. 
Simmer for ten minutes. Add one tablespoon- 
ful of butter, and half a cupful of milk in which 
a tablespoonful of flour has been rubbed smooth, 
and cook until thick, stirring constantly. Take 
from the fire, add the yolk of an egg t well 
beaten, and one tablespoonful of sherry. 



OYSTERS 



Oysters are in season from September to May. 
Any month with an " R " in it is unlucky for 
an oyster. They are caught with rakes, and 
the shallow places in which they are found are 
called " Oyster Banks. " The large oysters are 
the presidents of these banks. 



153 



TWO HUNDRED AND FIFTEEN 
WAYS TO COOK OYSTERS 

ANGELS ON HORSEBACK 

Select large oysters, drain and dry on cloth. 
Season with salt, pepper, and lemon-juice. Roll 
each oyster in a very thin slice of fat bacon, 
fasten with a toothpick, and stick two cloves in 
the fat end of each oyster. Cook in a hot fry- 
ing-pan until the bacon is crisp, and serve on 
small squares of toast. 

BAKED OYSTERS 

Put into a baking-dish one-half cupful of but- 
ter and one cupful of cream. Heat thoroughly, 
but do not boil. Add three tablespoon fuls of 
sherry, one teaspoonful of anchovy paste, a dash 
of red pepper, and a grating of lemon -peel . Dip 
out one-half cupful of the mixture and set aside. 
Put one quart of oysters into the baking-dish, 
sprinkle with salt, pepper, grated cheese, and 
dried bread crumbs. Pour over carefully the re- 
maining cream, sprinkle again with crumbs and 
cheese, and bake in a very hot oven . Serve itn- 

155 



156 1bow to Cooft SbelUffisb 

mediately. If preferred, oysters may be baked 
this way in individual dishes. 

OYSTERS BAKED IN THE SHELLS— I 

Drain large oysters on a cloth. When dry, 
dip them into raw egg slightly beaten, then in 
seasoned crumbs. Place the oysters in their 
shells, dot with butter, sprinkle with salt, pep- 
per, and grated nutmeg, and bake in a quick 
oven. Squeeze a little lemon juice into each 
shell and serve very hot in the shells. 

OYSTERS BAKED IN THE SHELLS— II 

Put the oysters into a dripping-pan with the 
flat shell uppermost. Put into a brisk oven un- 
til the shells open. Serve piping hot in the 
shells. 

OYSTERS BAKED IN THE SHELLS— III 

Bring to the boil in their own liquor one 
quart of oysters, adding half a cupful of veal or 
chicken stock and a tablespoon ful of butter. 
Cook until the edges of the oysters ruffle, skim 
out, drain, and set aside. Put into another 
saucepan one tablespoon ful of butter and heat 
until it froths. Add one tablespoonful of flour, 
and stir until the mixture leaves the sides of the 
pan . Add the hot oyster liquor and stir for five 
minutes. Add the yolks of four eggs well 



©Esters— 215 mnye 157 

beaten, and salt, pepper, and grated nutmeg to 
season. When the sauce is thick, take from 
the fire, add the oysters and the juice of a lemon. 
Mix thoroughly and put into deep oyster shells 
well buttered. Sprinkle with crumbs, dot with 
butter, and bake for ten minutes in a very hot 
oven. Serve each shell on a small plate gar- 
nished with lemon and parsley. 

BAKED OYSTERS WITH MUSHROOMS 

Prepare Creamed Oysters according to direc- 
tions given in the first recipe, and add a small 
can of button mushrooms cut into quarters. 
Fill a buttered baking-dish or buttered individ- 
ual dishes, cover with crumbs, dot with butter, 
and bake until brown. 

BAKED OYSTERS AND MUSHROOMS 

Bring to the boil in their own liquor three 
dozen large oysters, adding two tablespoon fuls 
of butter and half a cupful of veal or chicken 
stock. Cook until the edges of the oysters ruf- 
fle, skim out, and set aside. In another sauce- 
pan put three tablespoon fuls of butter, and fry 
in it a small onion chopped, and two cupfuls of 
chopped mushrooms. Add two tablespoonfuls 
of flour and another tablespoonful of butter, 
cook for two minutes, add the oyster liquor, and 
stir until thick. Add the oysters and the yolks 



i53 1&ow to Cook Sbell^ffteb 

of four eggs well beaten. Take from the fire, 
season with salt, red pepper, minced parsley, 
and lemon-juice, turn into a buttered baking- 
dish, sprinkle with crumbs, dot with butter, and 
bake until brown. Serve immediately. This 
may also be baked in small individual dishes. 

CREAMED OYSTERS BAKED 

Prepare Creamed Oysters according to direc- 
tions given in the first recipe, add the yolk of 
an egg well beaten, and take from the fire. 
Butter a baking-dish or individual dishes, fill 
with the oyster mixture, sprinkle with crumbs, 
dot with butter, and bake brown in the oven. 

CREAMED OYSTERS BAKED WITH 
CHEESE 

Prepare according to directions given above, 
covering the top with a thin layer of grated 
American cheese. Bake until the cheese is 
well melted. 

BROILED OYSTERS 

Drain large oysters on a cloth, sprinkle with 
pepper, and broil over a clear fire. Serve on 
thin slices of buttered toast. 

BREADED OYSTERS BROILED 
Drain large oysters on a cloth, dip in melted 



©Esters— 215 WLW6 159 

butter, then in seasoned crumbs, and broil. 
Serve on small circles of toast, seasoning with 
melted butter, lemon-juice, and minced parsley. 

BROILED OYSTERS ON TOAST 

Drain three dozen large oysters, and wipe 
dry with a cloth. Season with salt and pepper, 
and fry briskly in butter for two minutes. 
Skim out, arrange on a buttered oyster-broiler, 
and broil brown on both sides. Arrange the 
oysters on thin slices of toast, pour over the 
hot butter, garnish with lemon and parsley, 
and serve. 

BROILED OYSTERS WITH CELERY 

Drain two dozen large oysters, and wipe dry 
on a cloth. Dip in melted butter, then into 
seasoned crumbs, and broil until brown. Ar- 
range on thin slices of buttered toast, pour over 
a cream sauce, and sprinkle with finely chopped 
celery. 

OYSTERS BROILED WITH BACON 

Fry six thin slices of bacon. Drain the 
bacon on brown paper, and dip large oysters in 
the bacon fat. Broil the oysters, and serve on 
toast with the bacon. 



160 1bow to Gooft Sbeil*ffi6b 

BROILED OYSTERS X LA MAITRE 
D> HOTEL 

Broil large oysters, having dipped them first 
in melted butter. Arrange on toast, and pour 
over melted butter mixed with lemon-juice and 
minced parsley. 

PHILADELPHIA BROILED OYSTERS 

Drain two dozen large oysters, wipe dry, and 
season with salt and red pepper. Broil on a 
buttered oyster broiler. Bring to the boil one 
cupful of oyster liquor, skimming carefully, and 
seasoning with butter, salt, and red pepper. 
Put the broiled oysters in the hot liquor and 
serve at once. 

BROILED OYSTERS A L' ESPAGNOLE 

Drain two dozen large oysters, and bring the 
liquor to the boil, skimming as needed. Brown 
one tablespoonful of butter in a frying-pan, add 
two tablespoon fuls of flour, cook until brown, 
add the hot oyster liquor, and cook until it 
boils. Season with salt and pepper, and pour 
the sauce, boiling hot, over the broiled oysters, 
and arrange on buttered toast. 

OYSTERS IN BROWN SAUCE— I 

Scald a pint of oysters in their own liquor, 
and drain. Fry brown iu butter a slice of 



©Eaters— 215 Ap 161 

onion, four slices of carrot, and a little parsley, 
all chopped very fine. Add two tablespoon fuls 
of flour, cook until brown, add the oyster 
liquor, and a teaspoonful of beef extract. Cook 
until thick, stirring constantly. Add the oys- 
ters, half a cupful of cream, and the yolk of one 
egg f well beaten. Take from the fire, add a 
teaspoonful of lemon-juice, and serve at once. 
Mushrooms may be cooked with the oysters if 
desired. 

OYSTKRS IN BROWN SAUCE— II 

Parboil a pint of oysters in their own liquor, 
skim out, and drain. Put into a saucepan one- 
quarter of a cupful of butter, and cook until 
brown. Add one-quarter of a cupful of flour, 
and cook until the mixture leaves the sides of 
the pan. Add one-half cupful of milk, one 
cupful of oyster liquor, one teaspoonful of an- 
chovy paste, and salt and pepper to season. 
Cook until thick, add the oysters, reheat, and 
serve. 

BONNE-BOUCHE 

Put into a saucepan a tablespoonful of butter, 
a whole clove, a pinch of powdered mace, and 
salt and pepper to season. Add one cupful of 
finely cut celery, and simmer slowly until the 
celery is brown, stirring often. Add one cupful 



162 lbow to Cooft Sbeltef tab 

of calf's-foot jelly and the juice of a lemon. 
Simmer until the celery is tender, add a dozen 
oysters with their liquor, and cook until the 
edges of the oysters curl. 

OYSTER BOUCHEES 

Prepare according to directions given for Pigs 
in Blankets, using very thin slices of salt pork 
instead of bacon. 

OYSTER CANAPES— I 

Cut five slices of bread into circles with a 
biscuit cutter. Toast the slices, spread thinly 
with butter, and put into the oven to keep hot. 
Wash and drain one pint of oysters. Put the 
oysters into a hot saucepan, and stir over a hot 
fire until the edges curl. Take from the fire, 
season with butter, salt, red pepper, and lemon 
juice. Serve immediately on the toast, garnished 
with lemon and parsley. 

OYSTER CANAPES— II 

Scald a cupful of cream, add one tablespoon- 
ful of butter and two of bread-crumbs. Season 
with nutmeg and paprika, and add twenty-five 
oysters drained and chopped. Cook until 
thoroughly hot, and serve on circles of buttered 
toast. 



©Estets— 2 1 5 WaVB 163 

OYSTER CANAPES— III 

Chop together a dozen large oysters "which 
have been parboiled, a tablespoon ful of capers 
and two cucumber pickles. Add two table- 
spoonfuls of grated horseradish, season highly 
with salt and pepper, add a few drops of Worces- 
tershire, make to a paste with mayonnaise, 
and spread on circles of brown bread or toast. 

OYSTERS IN CASSEROLE— I 

Toast small square slices of bread, butter thick- 
ly on one side and put, butter-side down, into a 
casserole. Cover with oysters, dot with butter, 
sprinkle with red pepper and salt, cover the dish, 
and bake in a quick oven until the edges of the 
oysters curl. Serve with lemon quarters. 

OYSTERS IN CASSEROLE— II 

Drain a quart of oysters. Put into a casserole 
with a tablespoonful of butter, a teaspoonful of 
flour, and half a teaspoonful of chopped parsley. 
Stir until the oysters curl, season to taste, add 
the yolks of two eggs well beaten, take from 
the fire, cover and serve. 

CODDLED OYSTERS—I 

Parboil large oysters in their own liquor, sea- 
soning highly with butter, pepper, and salt. 



1 64 1bow to Cook Sbeltsjftsb 

Line a deep serving-dish with slices of toast. 
Pour over the oysters, cover, and keep warm 
until the toast has absorbed the liquor. 

CODDIyED OYSTERS— II 

Drain one pint of large oysters. Put into a 
stew pan and cook until the edges of the oysters 
begin to curl. Keep the oysters from sticking 
to the pan with a fork. Season with salt, pepper, 
and two tablespoonfuls of butter. Serve on 
small slices of toast. 

OYSTERS IN CRUSTS— I 

Cut off the tops of half a dozen small stale 
French rolls and scoop out the crumbs. Fry the 
shells brown in deep fat, drain on brown paper, 
and keep warm. Put into a saucepan one pint 
of oysters, one wineglassful of white wine, and a 
tablespoonful of butter. Season with salt, pep- 
per, mace, and grated lemon peel. Simmer 
until the edges of the oysters ruffle, fill the shells, 
and serve immediately. 

OYSTERS IN CRUSTS— II 

Prepare the shells according to directions 
given for Oysters in Crusts — I. Cut a pint of 
oysters into small pieces, and put over a slow fire 
with their liquor. Add three hard-boiled eggs 
finely chopped, season with salt, pepper, mace, 



©Esters— 215 Wags 165 

minced parsley, and grated lemon-peel, thicken 
with one teaspoonful of flour rubbed smooth in 
three tablespoon fuls of cream, bring to the boil, 
fill the shells, and serve. 

OYSTERS WITH CHKESE 

Drain large oysters on a cloth. Butter an 
earthen baking dish, spread the oysters on it, 
sprinkle with minced parsley, salt, and pepper 
and add two tablespoon fuls of sherry or Madeira. 
Sprinkle thickly with grated Parmesan cheese, 
and bake until brown in a very hot oven. Drain 
the melted butter from the oysters if there is too 
much, and serve in the same dish. 

CLUBHOUSE OYSTERS 

Three tablespoonfuls of butter, four table- 
spoonfuls of flour, one and one-half teaspoon- 
fuls of mustard, one half teaspoonful of paprika, 
one teaspoonful of parsley, one teaspoonful of 
salt, one and one-half cupfuls of oyster liquor, 
two tablespoonfuls of lemon juice, two table- 
spoonfuls of Worcestershire sauce, and one pint 
of oysters. Melt the butter and add the other 
ingredients in the order given, and cook until 
the oysters are plump. Serve on hot buttered 
toast with pimolas. If a more highly seasoned 
dish is desired, soak the oysters in French 
dressing for half an hour before cooking. 



166 ibow to Cooft Sbel^ffisb 

OYSTER CHOPS 

Parboil, drain, and chop a pint of oysters. 
Melt two tablespoon Ms of butter, add four 
tablespoonfuls of flour, one-half cupful of 
oyster liquor, half a cupful of cream, and 
cook until thick. Add a teaspoon ful of 
minced parsley, half a teaspoonful of anchovy 
paste, and season highly with salt and cayenne. 
Add the oysters, take from the fire and cool. 
Form into chops, dip into egg and crumbs, and 
fry in deep fat. Use sticks of macaroni to 
represent the bones. 

OYSTERS ON CRACKERS 

Split hard Boston crackers, soak in oyster 
liquor and spread with butter. Lay on each half 
cracker as many oysters as it will hold, and sea- 
son with salt, pepper, and lemon-juice. Cover 
with other half cracker, and bake in a hot oven 
until the crackers are brown. 

CRUMBED OYSTERS 

Bring to the boil one pint of oysters with 
their liquor, one cupful of milk, and a tea- 
spoonful of salt. Add one cupful of cracker 
crumbs, and mix to a paste with cream. Boil 
for two minutes, season with butter and pepper, 
and bake until brown iu a buttered pudding 
dish. 



©Esters— 215 Wiavs 167 

CURRIED OYSTERS 

Put into a saucepan one tablespoonful of but- 
ter and one teaspoonful of chopped onion. 
Fry the onion brown, add a heaping tablespoon- 
ful of flour and one teaspoonful of curry pow- 
der. Cook until the mixture leaves the sides 
of the pan, add one cupful of cream, and salt 
and pepper to season. Stir constantly until 
the sauce is thick, add one quart of oysters 
with their liquor, and cook slowly until the 
edges of the oysters curl. Serve on toast. 

BOMBAY OYSTER CURRY 

Blend together one teaspoonful each of curry 
powder and flour. Add one cupful of cream, 
one tablespoonful of finely chopped onion, and 
two tablespoon fuls of finely chopped sour 
apple. Simmer for twenty minutes, stirring 
often. Put a pint of oysters into the sauce 
with their liquor and continue cooking until 
the edges of the oysters ruffle. Take from the 
fire, add a squeeze of lemon juice, and serve 
with a border of freshly boiled rice. 

EAST INDIAN OYSTER CURRY 

Chop fine a medium-sized Spanish onion and 
fry brown in butter. Add three tablespoon fuls 
of curry powder, a teaspoonful of butter, and 



168 Ibow to Gooft Sbell*jFf0b 

one cupful of beef stock. Peel and chop a 
large sour apple and add to the mixture with a 
whole cocoanut, grated. Simmer slowly until 
the cocoanut is soft. In another saucepan put 
one hundred oysters with their liquor, the 
milk of the cocoanut, and three fresh tomatoes 
which have been rubbed through a fine sieve. 
Simmer slowly until the edges of the oysters 
begin to ruffle, then combine mixtures. Thicken 
with two tablespoon fuls of flour rubbed smooth 
with a little cold water, and boil for five min- 
utes, stirring constantly. Take from the fire, 
add the juice of half a lemon, and serve with 
a border of hot boiled rice. 

OYSTER CROQUETTES— I 

Scald a quart of oysters, drain, cool, and 
chop fine. Add to the oysters one can of 
mushrooms finely chopped. Put into a saucepan 
one tablespoonful of butter, and stir over the 
fire until it froths. Add salt and red pepper 
and two tablespoon fuls of flour. Mix thor- 
oughly, add one cupful of milk and the liquor 
drained from the 0} T sters. Cook until smooth 
and very thick, stirring constantly. Mix with 
the oysters and mushrooms and set aside to 
cool. When cold shape into croquettes, dip 
into beaten egg, then into crumbs, and fry 
brown in deep fat. Drain on brown paper, 
and serve on a napkin with a garnish of parsley. 



©Esters— 215 Mags 169 

OYSTER CROQUETTES— II 

Boil for five minutes two dozen oysters in 
their own liquor. Skim out the oysters and 
chop fine. Mix together in a saucepan one- 
half cupful each of the oyster liquor and cream. 
Rub together one tablespoon ful of butter and 
two of flour, add to the cream and liquor, and 
cook until it thickens. Add the yolks of two 
eggs well beaten, and cook for one minute 
longer, stirring constantly. Take from the 
fire, add the oysters, and parsley, salt, cayenne, 
and nutmeg to season. Mix well and set away 
to cool. When cold, shape into croquettes, 
dip in beaten egg and bread-crumbs, and fry in 
deep fat. 

OYSTER CROQUETTES— III 

Bring one pint of oysters to a boil in their 
own liquor, skim out, drain, cool, and chop. 
Add an equal quantity of mashed potatoes, a 
tablespoonful of melted butter, salt and pepper 
to season, and enough cream to blend into a 
stiff mixture. Shape into small flat cakes, dip 
into egg and crumbs, and fry. 

OYSTER CROQUETTES— IV 

Mix with a sharp knife one quart of oysters, 
drained, and one cupful of mashed potatoes. 
Season with butter, pepper, and salt. Add 



170 1bow to Cooft Sbell^jFisb 

enough cracker crumbs to make the mixture 
stiff enough to shape evenly. Shape into cro- 
quettes, dip in egg and crumbs, and fry in deep 
fat. 

OYSTER CROQUETTES— V 

Put into a saucepan one quart of oysters with 
their liquor, half a cupful of veal or chicken 
stock, one tablespoonful of butter, and salt, 
pepper, and powdered mace to season. Cook 
until the edges of the oysters curl, skim out, 
drain, and cool. When the oysters are cool, 
cut them fine. Put into another saucepan a 
tablespoonful of butter and fry in it ateaspoon- 
ful of chopped onion. Dredge with a teaspoon- 
ful of flour, add the hot oyster liquor and cook 
until thick, stirring constantly. Add the yolks 
of four eggs well beaten, the cut oysters, and red 
pepper and minced parsley to season. Cook 
until thick, take from the fire, add the juice of 
a lemon, and cool. Shape into croquettes, dip 
into crumbs, then into egg y then into crumbs 
again, and fry. 

CREAMED OYSTERS— I 

Put one heaping tablespoonful of butter into 
a saucepan. Cook until it froths, add two table- 
spoonfuls of flour, and stir until the mixture 
leaves the sides of the pan. Add two cupfuls 
of cream, and salt and pepper to taste. Stir over 



©Esters— 215 TOags 171 

a slow fire until the sauce thickens, then add a 
pint of oysters, simmer until the edges curl, 
and serve immediately. 

CREAMED OYSTERS— II 

Prepare according to directions given above, 
frying a teaspoonful of chopped onion in the 
butter before adding the flour, and seasoning 
with parsley and pounded mace. 

CREAMED OYSTERS— III 

Drain the liquor from a quart of oysters, 
bring to the boil, and skim. Add the oysters 
to the liquor with atablespoonfulof butter, and 
when hot add two cupfuls of hot cream which 
has been thickened with a tablespoonful of flour 
rubbed smooth in a little cold cream. Cook 
until the oysters curl, and serve on toast or 
with small squares of buttered toast. 

CREAMED OYSTERS AND MUSHROOMS 

IN CRUSTS 

Prepare small French rolls according to di- 
rections given for Oysters In Crusts. Fill with 
Creamed Oysters to which one cupful or more 
of button mushrooms have been added. 



172 Dow to Gooft SbelUffisb 

CREAMED OYSTERS WITH GREEN PEP- 
PERS 

Prepare Creamed Oysters according to the 
first recipe given, seasoning with salt, pepper, 
and powdered mace. Cut off the small end of 
shapely green peppers, take out the seeds care- 
fully, fill with the oyster mixture, cover with 
crumbs, dot with butter, and bake until the 
peppers are tender. 

CREAMED OYSTERS ON THE HAIyF 
SHEIvIv 

Butter large oyster or clam shells. Fill with 
Creamed Oysters prepared according to direc- 
tions previously given, sprinkle with crumbs, 
dot with butter, and brown in a hot oven. Serve 
in the shell. 

OYSTERS WITH CREAM 

Prepare according to directions given for Oys- 
ters a la Reine, using one-half cupful of cream 
instead of the lemon-juice and eggs. 

OYSTER COCKTAIIv— I 

Put half a dozen small oysters into a wine- 
glass. Mix together in a saucer a teaspoonful 
each of lemon juice and Worcestershire, add a 
tablespoonful of tomato catsup and three drops 



©Eaters— 215 Mags 173 

of tabasco sauce. Mix thoroughly, pour over 
the oysters and serve very cold. A little horse- 
radish may be added if desired. 

OYSTER COCKTAIIy—II 

Put into a glass two teaspoonfuls of lemon- 
juice, two drops of tabasco sauce, half a tea- 
spoonful of Worcestershire, two teaspoonfuls of 
tomato catsup, a pinch of salt, and a saltspoon- 
ful of paprika. Mix thoroughly, add five or six 
small fresh oysters, let stand for five minutes, 
and serve very cold. 

OYSTER COCKTAIIr— III 

Blend together one tablespoonful of each of 
tomato catsup, lemon-juice, Worcestershire 
sauce, and grated horseradish. Add three drops 
of tabasco sauce, a pinch of salt, and a dash of 
cayenne. Mix small oysters with the dressing, 
and let stand until very cold. Serve in cocktail 
glasses, or lemon cups, or grapefruit shells, or 
tomato cups. 

OYSTER COCKTAIL— IV 

Seven teaspoonfuls of horseradish, seven tea- 
spoonfuls of vinegar, ten teaspoonfuls of lemon- 
juice, one teaspoonful of tabasco sauce, salt to 
taste, and one quart of small oysters. Serve 
very cold in twelve small glasses, 



i?4 Ibow to Cook SbelNf teb 

COQUII/I/ES OF OYSTERS 

Put fifty oysters on the fire in their own liquor, 
parboil, skim out, and drain. Put two heaping 
teaspoonfuls of butter into a saucepan and add 
a quarter of a pound of chopped mushrooms, a 
tablespoonful of minced parsley, and a small 
onion chopped. Cook slowly for eight minutes, 
add a tablespoonful of flour, and three table- 
spoonfuls each of beef stock and white wine. 
Cook for thirty minutes, add the oysters, reheat, 
and serve. 

OYSTER CUTLETS— I 

Melt one tablespoonful of butter, and when it 
froths, add one tablespoonful of •flour, and salt 
and pepper to season. Add the liquor drained 
from a pint of oysters and cook until thick. 
Take from the fire, add one cupful of chopped 
oysters and a tablespoonful of lemon -juice. Add 
two eggs well beaten, return to the fire, and cook 
until thick. Add two tablespoon fuls of cracker 
crumbs and spread on a platter to cool. When 
cold, shape into cutlets, dip in egg and crumbs, 
and fry in deep fat. 

OYSTER CUTLETS-II 

Drain the liquor from a pint of oysters, then 
chop the oysters. Put one tablespoonful of but- 



©g0ter0— 215 TOaga 175 

ter into a saucepan and when it froths add one 
tablespoonful of flour. Cook until the mixture 
leaves the sides of the pan, add the oyster liquor, 
and stir until thick. Add the chopped oysters 
and the yolk of one egg well beaten. Take from 
the fire, season with salt, pepper, minced parsley, 
and lemon-juice. When the mixture is cold, 
shape into cutlets, dip into egg and crumbs, and 
fry in deep fat. 

DEVIU,ED OYSTERS— I 

Parboil a pint of oysters, skim out, drain, and 
cool. Chop coarsely. Mix with two hard-boiled 
eggs, chopped fine, two tablespoon fuls of bread- 
crumbs, salt, red pepper, and lemon-juice to sea- 
son, and enough cream to make the mixture a 
smooth paste. Fill buttered oyster-shells with 
this mixture, cover with crumbs, dot with but- 
ter, and bake in a hot oven until brown. 

DEVILED OYSTERS— II 

Clean, drain, and slightly chop one pint of 
oysters. Add to a sauce made from four table- 
spoonfuls of butter, four tablespoonfuls of flour, 
and two-thirds of a cupful of scalded milk. Add 
the yolk of one egg, half a teaspoonful of salt, 
a dash of cayenne, one teaspoonful of lemon-juice, 
and half a tablespoonful of finely chopped pars- 
ley. Arrange buttered oyster-shells in a drip- 



176 1bow to Qook &bell*$ish 

pitig pan, half fill with the mixture, and cover 
with buttered crumbs. Bake from twelve to 
fifteen minutes in a hot oven. Send to the table 
garnished with parsley and lemon points. 

DEVILLED BROILED OYSTERS 

Mix together one tablespoon ful each of olive 
oil, made mustard, and lemon-juice, add half a 
teaspoonful of curry powder, a pinch of salt, and 
a dash of paprika. Dip large oysters in this 
mixture, roll in bread-crumbs, and string on 
small skewers alternating with small squares of 
bacon. Broil over a slow fire and serve on toast. 

OYSTERS WITH DUMPLINGS 

Make a light biscuit dough, roll thin, and cut 
into inch squares. Scald a quart can of oysters 
in their own liquor and when it boils, skim out 
the oysters and set aside. Add to the liquor two 
cupfuls of boiling water, a tablespoonful of but- 
ter, and salt and pepper to season. Thicken 
with a teaspoonful of flour rubbed smooth in a 
little cold milk. When boiling hot, put in the 
dumplings, cover closely, boil for forty minutes, 
add the oysters, reheat, and serve at once. 

ESCALLOPED OYSTERS— I 
Use one pint of oysters, one pint of dried 



©BSters— 215 TOags 177 

bread-crumbs, and one pint of milk. Arrange 
the oysters and crumbs in alternate layers in a 
baking-dish, seasoning with salt, pepper, and 
dots of butter. Pour the milk over, dot with 
butter, sprinkle with crumbs and grated cheese, 
and bake in a hot oven. 

ESCAUyOPED OYSTERS— II 

Butter a deep earthen dish, put a layer of 
cracker crumbs on the bottom, moisten with 
oyster liquor, add a layer of oysters, sprinkle 
with salt and pepper, dot with butter, and repeat 
until the dish is full, having cracker crumbs on 
top. Beat together thoroughly one egg and one 
cupful of milk. Pour over the oysters, cover, 
and bake for thirty minutes, uncover, and 
brown. 

ESCAIJyOPED OYSTERS— III 

Roll and sift four square soda crackers. Put 
a tablespoonful of butter into a saucepan and 
when melted add the cracker crumbs, with salt 
and pepper to season. When light brown take 
from the fire and spread a thin layer on the bot- 
tom of the baking-dish. Put in two layers of 
oysters, spread thinly with the cracker mixture, 
and repeat until the dish is full, having crumbs 
and butter on top. Bake until the oysters are 
plump, using no liquid of any kind. 



178 Dow to Cook Sbelteff lab 

ESCAIJyOPED OYSTERS— IV 

Drain one quart of oysters in a colander. 
Mix together three cupfuls of dried and sifted 
bread-crumbs, a teaspoonful of salt, a saltspoon- 
ful of pepper, one-half cupful of melted butter, 
and one-half cupful of cream. Spread a layer 
of this in a buttered baking-dish, add a layer of 
oysters, one oyster deep, then another layer of 
crumbs and another of oysters. Finish with 
crumbs on top. There should be two layers of 
oysters and three of crumbs. Use no liquid at 
all. Bake for twenty or twenty-five minutes. 

ESCAUvOPED OYSTERS— V 

Drain one pint of oysters, bring the liquor to 
the boil, skim, and add one cupful of hot milk. 
Melt one-third of a cupful of butter and mix it 
with a heaping cupful of bread or cracker 
crumbs, using a silver fork. Bread-crumbs are 
preferred. Butter a baking-dish, put in a thin 
layer of the buttered crumbs, add a layer of 
oysters, season with salt and pepper, cover with 
crumbs, and pour over some of the hot liquor. 
Repeat until the dish is full, having crumbs on 
top. Dot with butter and bake for twenty 
minutes. 

ESCAUvOPED OYSTERS— VI 

Scoop out the crumb from the centre of a 



©£0ters— 2 I 5 7KHa£0 1 79 

baker's loaf. Mix together one cupful of bread- 
crumbs and one cupful of cracker crumbs. Mix 
the crumbs with half a cupful of melted butter. 
Butter a baking-dish, sprinkle with crumbs, 
cover with oysters, season with salt and pepper, 
and spread on a layer of the buttered crumbs. 
Repeat until the dish is full, having buttered 
crumbs on top. Bake for twenty minutes. 

ESCAUvOPED OYSTERS— VII 

One pint of oysters, two tablespoonfuls of 
butter, two tablespoonfuls of cream, salt and 
pepper, and two tablespoonfuls of oyster liquor. 
Pick crumbs from a slice of bread. Put in the 
bottom of a baking-dish first a thick layer of 
crumbs; then a layer of oysters, with the cream 
and liquor, then a layer of crumbs, and a little 
melted butter. Bake for twenty-five minutes on 
the centre of grate of the oven. 

KSCAI,I,OPKD OYSTERS— VIII 

Butter a baking-dish, sprinkle with crumbs, 
cover with drained oysters, season with salt, pep- 
per, minced parsley, and melted butter, and 
spriukle with cracker crumbs. Repeat until the 
dish is nearly full. Beat the yolks of two eggs 
with one cupful of milk and pour into the pan. 
Cover with crumbs, dot with butter, and bake 
for forty-five minutes. 



180 f)ow to Cook Sbelteffisb 

ESCALI,0P3D OYSTERS— IX 

Butter a deep baking-dish and drain a quart 
of large oysters. Have ready one cupful of fine 
crumbs, and one tablespoonful each of minced 
parsley and celery. Put a layer of the crumbs 
into the dish, cover with oysters, sprinkle with 
the celery and parsley, season with salt and 
pepper, and repeat until the dish is full, having 
crumbs on top. Pour over one cupful of cream, 
dot liberally with butter, and bake. 

ESCAI^OPBD OYSTERS— X 

Drain a pint of oysters and reserve the liquor. 
Mix together half a cupful of stale bread-crumbs, 
one cupful of cracker crumbs and half a cupful 
of melted butter. To four tablespoonfuls of the 
oyster liquor add two tablespoonfuls of cream. 
Butter a shallow baking-dish, put in a layer of 
the buttered crumbs, cover with oysters, season 
with salt and pepper, and add half of the liquor. 
Repeat, having crumbs on top. Bake for twenty- 
five minutes in a moderate oven. Sherry may 
be used instead of the cream, and powdered mace 
or nutmeg added to the seasoning. 

ESCAI^OPED OYSTERS— XI 

Put a layer of oysters into a baking-dish, 
cover with crumbs, dot with butter, sprinkle with 
salt and pepper, and repeat until the dish is full, 



©Esters— 215 Ways 181 

having crumbs and butter on top. Pour over 
half a cupful of the oyster liquor and half a cup- 
ful of sherry. Bake in a quick oven for ten 
minutes. 

ESCAU.OPED OYSTERS AND MACARONI 
I 

Break into inch pieces half a pound of maca- 
roni. Put into salted boiling water, and boil for 
twenty minutes. Drain in a colander and pour 
fresh boiling water through to remove super- 
fluous starch. Butter a pudding-dish and put a 
layer of macaroni in the bottom. Cover with a 
layer of oysters, dot with butter, season with 
pepper and salt, and repeat until the dish is 
nearly full. Beat together two eggs, and one 
and one-half cupfuls of milk or cream. Pour 
over the oysters and macaroni, spread one cup- 
ful of cracker crumbs over the top, dot with but- 
ter, sprinkle with grated cheese, and bake about 
half an hour. 

ESCAUyOPED OYSTERS AND MACARONI 

II 

Cook three-quarters of a cupful of broken 
macaroni in boiling salted water until tender. 
Drain and rinse in boiling water. Put a layer 
in the bottom of a buttered baking-dish, cover 



182 ibow to Cook Sbell^jf teb 

with oysters, sprinkle with salt, red pepper, 
grated cheese, and dots of butter. Repeat until 
the dish is full, having crumbs, cheese, and but- 
ter on top. Bake for fifteen or twenty minutes 
in a very hot oven. 

ESCALLOPED OYSTERS AND MACARONI 
III 

Prepare the macaroni according to directions 
given above. Prepare Creamed Oysters accord- 
ing to directions given in the first recipe. Ar- 
range the macaroni and Creamed Oysters in 
alternate layers in a buttered baking-dish, sea- 
soning each layer with salt, red pepper, and 
grated cheese. Cover with crumbs, dot with 
butter, and bake for fifteen or twenty minutes 
in a very hot oven. 

ESCAU,OPED OYSTERS X V AU.E- 
MANDE 

Butter a pudding-dish, cover the bottom with 
drained oysters, sprinkle with pepper, salt, 
minced parsley, paprika, and celery salt, sprin- 
kle with crumbs, dot with butter, and moisten 
with cream. Repeat until the dish is full, hav- 
ing crumbs and butter on top ; bake for half an 
hour. 

OYSTER FRITTERS— I 
Drain the liquor from a pint of oysters, and 



©Esters— 215 TOla^a 183 

cut each oyster into three or four pieces. Re- 
turn to the liquor, add one cupful of milk, a 
pinch of salt,four eggs well beaten, and enough 
sifted flour to make a stiff batter. Drop by tea- 
spoonfuls into deep fat and fry brown. Drain 
on brown paper, and serve very hot. 

OYSTER FRITTERS— II 

Make a batter of one cupful of milk, two eggs 
well beaten, and enough sifted flour to make the 
mixture stiff enough to drop from a spoon ; 
probably two cupfuls will be sufficient. Add 
thirty oysters coarsely chopped. Drop the mix- 
ture by the spoonful into deep fat and fry until 
brown. Drain on brown paper, and serve at 
once. 

FRIZZLED OYSTERS 

Place a frying-pan over the fire and put into 
it four tablespoon fuls of butter. Mix together 
one cupful of cracker crumbs and three well- 
beaten eggs. Put into the frying-pan and add 
one pint of oysters with their liquor. Season 
with salt and pepper, and cook for seven to ten 
minutes, stirring constantly. 

OYSTERS IN FORCEMEAT 

Make a paste of three tablespoonfuls each of 
chopped cooked chicken and bread-crumbs, a 



184 Ibow to Cook Sbeltejfieb 

tablespoon ful of melted butter, an egg well 
beaten, salt, pepper, and minced parsley to sea- 
son, and a little cream if more liquid is required. 
Parboil the oysters in their own juice, season, 
skim out, drain, and cool. Cover each oyster 
with the paste, dip in crumbs, then in egg f then 
in crumbs again, and fry brown in deep fat. 
Drain on brown paper, and garnish with parsley. 

FRIED OYSTERS— I 

Select large oysters and drain on a cloth. 
When dry, dip in beaten egg f then in dried 
bread-crumbs, sprinkle with salt and pepper, 
and set aside for two hours. Dip in egg and 
crumbs again, fry brown in deep fat, drain on 
brown paper, and serve immediately. 

FRIED OYSTERS— II 

Drain large oysters on a cloth. Mix together 
until smooth one heaping tablespoon ful of flour 
and one-half cupful of milk. Dip the oys- 
ters in the paste, then in crumbs, and set aside 
for two hours. At the end of that time dip in 
beaten egg y then in crumbs, and fry according 
to directions given above. 

FRIED OYSTERS— III 

Beat the yolks of four eggs with three tea- 
spoonfuls of olive-oil. Add a teaspoonful of 
salt and a pinch of cayenne pepper. Beat 



©Eaters— 215 OTa£6 185 

thoroughly and dip into it large oysters which 
have been drained on a cloth. Lift out with a 
fork, roll in cracker dust, dip once more into 
the batter, then into finely sifted bread-crumbs. 
Fry in deep fat, drain on brown paper, and serve 
very hot. 

DEVILLED FRIED OYSTERS— I 

Drain large oysters on a cloth, season highly 
with red pepper and lemon-juice. Roll in 
crumbs, then in beaten egg y then in crumbs 
again, and fry in deep fat according to direc- 
tions previously given. 

DEVILLED FRIED OYSTERS— II 

Mix together three tablespoon fuls of olive-oil, 
one of vinegar, a few drops of pepper-sauce, and 
a dash of cayenne pepper. Drain large oysters 
on a cloth, put into this mixture, and let stand 
five minutes. Dip in cracker crumbs, then in 
beaten egg f then in cracker crumbs, and fry 
brown in deep fat. 

FRIED OYSTERS X LA LYONS 

Mix together half a cupful of flour, a table- 
spoonful of melted butter, and the well-beaten 
yolks of two eggs, adding salt and pepper to 
season. Drain large oysters and wipe dry on a 
cloth. Dip the oysters in the batter, then in 



186 ibow to Cook 5bell*jfteb 

a mixture of equal parts of bread-crumbs and 
grated cheese. Fry in deep fat, drain on brown 
paper, and garnish with parsley and lemon. 

SOUTHERN FRIED OYSTERS 

Mix together half a teaspoonful of salt, the 
whites of two eggs well beaten, one tablespoon- 
ful of olive-oil, four tablespoonfuls of sifted 
flour, and enough warm water to make a batter 
that will drop easily from the tip of the spoon. 
Drain large oysters on a cloth, season with salt 
and paprika. Dip in the batter and fry brown 
in deep fat. Drain on Drown paper and serve 
on a hot plate, garnished with quarters of lemon. 

FRIED OYSTERS IN BREAD CASE 

Cut the upper crust straight across from an 
oblong loaf of bread. Scoop out the crumb, 
leaving a thin shell. Fry the shell brown in 
deep fat, and drain on brown paper. Fry the 
lid also. Fill with fried oysters, cover with 
the lid, and serve on a napkin with parsley 
wreathed around the base. 

FRIED OYSTERS WITH TOMATO SAUCE 

Prepare fried oysters according to directions 
previously given. Put into a saucepan one 
tablespoonful of butter and whei_ it froths, add 
one tablespoonful of flour. Stir until the mix- 



<§>E6ter0— 2 1 5 1KnaE0 187 

ture leaves the sides of the pan, add salt and 
pepper to season, and one cupful of tomato juice 
drained from canned tomatoes. Cook until 
thick, stirring constantly. Spread the hot sauce 
upon a hot platter, arrange the fried oysters 
upon it, sprinkle with minced parsley and serve. 

OYSTERS FRIED IN BATTER 

Scald one cupful of oysters in their own liquor, 
skim out, and drain on a cloth. Break into a 
saucepan two eggs and beat thoroughly. Add 
the oyster liquor, one cupful of milk, pepper, 
salt, and grated nutmeg to season, and sufficient 
sifted flour to make a batter that will cling to 
the oysters. Dip the oysters one at a time into 
the batter and fry brown in deep fat. Drain on 
brown paper and serve very hot. 

FRIED OYSTERS A I^A FINNEUJ 

Take one pint of crab meat, squeeze dry, and 
chop fine. Add an equal quantity of freshly 
grated bread-crumbs, mix thoroughly, and sea- 
son with salt and pepper. Roll the oysters in 
this preparation, dip into egg and crumbs, and 
fry in butter in a very hot pan. 

STUFFED FRIED OYSTERS 

Scrape and pound the breast of an uncooked 
chicken and rub it through a sieve. Cook to a 



188 ibow to Cook SbelteJFteb 

smooth paste one-quarter of a cupful of cream 
with half a cupful of bread-crumbs. Add the 
chicken, the unbeaten white of an egg, a table- 
spoonful of melted butter, and salt and pepper 
to season. Set away to cool. Drain large 
oysters and wipe dry on a cloth. Season them 
with salt and pepper, and dip into crumbs. Put 
the oysters together in pairs with the forcemeat 
between, pressing them together. Dip in egg 
and crumbs and fry in deep fat. 

FRIED OYSTERS A I,A. VERSAIIJyES 

Parboil and drain two dozen large oysters. 
Wipe with a cloth and cool. Put into the sauce- 
pan one tablespoonful of butter, and when it 
melts add a tablespoonful of flour. Stir until 
the mixture leaves the sides of the pan, add a 
cupful of boiling milk, and cook until thick, stir- 
ring constantly. Season with salt, red pepper, 
and onion juice, add the yolks of two eggs well 
beaten, and reheat. The sauce must thicken but 
not boil. Cool the sauce, dip the oysters into it, 
and set on ice. When the coating is hard dip 
in egg and crumbs, and fry in deep fat. 

FRIED OYSTERS A I^A PARISIENNE 

Drain large oysters and wipe dry with a cloth. 
Dip each oyster in a mayonnaise dressing, then 



©Esters— 215 Mags 189 

into crumbs, then into egg and crumbs, and fry 
in deep fat. 

FRIED OYSTERS A I,A SUPREME 

Parboil a dozen large oysters, drain, cool, and 
dry on a cloth. Put into a saucepan one table- 
spoonful of butter, and fry in it a slice of onion, 
and a tablespoonful of minced parsley. Add 
four tablespoonfuls of flour, and cook until the 
mixture leaves the sides of the pan. Add one 
cupful of chicken stock or oyster liquor, season 
with salt, grated nutmeg, and cayenne, add half 
a cupful of finely chopped cooked chicken, and 
cook until thick. Add the yolks of four eggs 
beaten with half a cupful of cream, and keep hot 
without boiling for ten or fifteen minutes longer. 
Cool, dip the parboiled oysters into the sauce, 
and cover them. When cold and firm cut apart, 
shape, dip into egg and crumbs, and fry in deep 
fat. 

ENGWSH FRIED OYSTERS 

Beat three eggs, add one cupful of oyster 
liquor, a teaspoonful of dried mustard, three 
tablespoonfuls of olive oil, and salt, red pepper, 
and black pepper to season highly. Add enough 
sifted flour to make a batter that will drop easily 
from the spoon, dip large drained oysters into 
the batter, and fry brown in deep fat. 



190 isow to Cook 5beii*#tsb 

OYSTER FRICASSEE—I 

Put into a saucepan a pint of oysters with their 
liquor, a tablespoonful of butter, and the juice 
of half a lemon. Season with salt, red pepper, 
and grated nutmeg. Simmer until the oysters 
begin to ruffle. Beat the yolks of three eggs 
with three tablespoonfuls of sherry, and add 
slowly to the oysters, stirring constantly. Cook 
for a minute or two, and serve. 

OYSTER FRICASSEE— II 

Put into a saucepan two-thirds of a pint of 
veal or chicken broth, a small slice of raw ham 
chopped fine and soaked for half an hour in boil- 
ing water, the liquor from a quart of oysters, a 
tablespoonful of chopped onion, a teaspoon ful 
of minced parsley, a pinch of sweet marjoram, 
and a little white pepper. Simmer for twenty 
minutes, bring to the boil and skim. Thicken 
with one tablespoonful of corn -starch rubbed 
smooth in a little cold milk, and bring to the boil 
once more, stirring constantly. Add a table- 
spoonful of butter and the oysters. Cook until 
the edges of the oysters begin to ruffle, and add 
a well beaten egg mixed with a little of the hot 
liquid. Season with salt, take from the fire, add 
the juice of half a lemon, and serve at once. 

OYSTER FRICASSEE— III 
Put into a saucepan a heaping tablespoonful 



©BSters— 215 Map 191 

of butter, and stir over a hot fire until it froths. 
Add one tablespoon ful of sifted flour and stir 
until the mixture leaves the sides of the pan. 
Add the liquor strained from a quart of oysters, 
and a little water if necessary. Cook until it 
thickens, seasoning with salt, pepper, and grated 
nutmeg. Add the oysters, and cook until the 
edges curl. Beat together the yolks of three raw 
eggs, three tablespoonfuls of olive oil, and one 
tablespoonful of vinegar or lemon-juice, and 
pour into the oysters. Stir until it thickens, take 
from the fire, add a tablespoonful of finely 
minced parsley, and serve. 

OYSTER FRICASSEE— IV 

Drain a quart of oysters. Put into a sauce- 
pan one tablespoonful of butter, and heat until 
it froths. Add two tablespoonfuls of flour. Mix 
thoroughly, add the oyster liquor, and one cup- 
ful of cream. Season with red and white pepper 
and salt. Add the oysters and the yolks of two 
eggs well beaten with the juice of half a lemon. 
Cook slowly until thick, and serve at once. 

OYSTER FRICASSEE— V 

Drain the liquor from a pint of oysters, heat 
it to the boiling point, and cook the oysters in it 
until plump. Skim out the oysters, measure the 
liquor and add enough cream to make a cupful. 



192 1bow to Cook Sbeltetf teb 

Melt two tablespoonfuls of butter, add two table- 
spoonfuls of flour, and cook until the mixture 
leaves the sides of the pan. Add salt, cayenne, 
and minced parsley to season, the parboiled 
oysters, and one egg slightly beaten. 

VIRGINIA FRICASSEE 

Drain large oysters and dry on a towel. Heat 
two tablespoon fuls of butter very hot in a frying- 
pan. Put in the oysters, and cook until the 
edges curl, stirring constantly. Squeeze over 
the juice of half a lemon, and serve at once. 

GRIUvED OYSTERS 

Drain a pint of large oysters and wipe dry on 
a cloth. Put them into a hot saucepan and as 
fast as the liquor comes from them, remove it 
with a spoon. When the oysters are dry and 
plump, they are ready to serve. Season with 
salt, pepper, and melted butter. Serve with 
toasted crackers. 

GRIDDIyED OYSTERS 

Drain large oysters on a cloth. Season with 
salt and pepper, dredge with flour, and saute* on 
a buttered griddle. 

OYSTERS AU GRATIN 
Prepare Creamed Oysters according to direc- 



OvetetB- 215 Mag* 193 

tions previously given, seasoning with salt, 
pepper, a slight grating of nutmeg, and a table- 
spoonful of grated Parmesan cheese. Butter a 
baking-dish, sprinkle with crumbs, add a layer 
of the oyster mixture, cover with crumbs, dot 
with butter, and repeat until the dish is full, 
having crumbs and butter on top. Sprinkle 
thickly with grated Parmesan cheese and bake 
for twenty minutes. 

OYSTERS WITH GREEN PEPPERS 

Put a tablespoonful of butter into a frying-pan 
and fry in it a green pepper and a small onion 
both chopped fine. Add a pint of oysters with 
their liquor, season with salt and paprika, and 
cook for five minutes. Serve on hot buttered 
toast. 

OYSTERS IN ICE 

Cut a square block of ice, melt out the centre 
with hot irons and fill the depression thus made 
with raw oysters. Place the block of ice on a 
deep platter, and surround the base with green 
leaves ; lettuce, celery or parsley. Sometimes 
the ice block is placed upon a bed of ferns, 

OYSTER NESTS 

Heat a quart of oysters to the boiling point. 
Drain and make a sauce with oyster liquor, one- 

13 



i94 1bow to Cook Sbeltejf fsb 

half cupful of cream, one tablespoonful each of 
flour and butter, and salt and pepper to taste. 
Add the oysters. Cut around the sterns of sweet 
red peppers and remove the stems and seeds. 
Turn the oysters into these cases, sprinkle with 
a little celery seed and grated crackers. Serve 
hot on individual dishes garnished with the 
crisp leaves of lettuce and the yolk of hard-boiled 
eggs rubbed through a sieve. 

OYSTER LOAF— I 

Take an oblong loaf of baker's bread and cut 
off the upper crust. Scoop out all the crumb, 
leaving a thin shell. Spread with butter, and 
fill with oysters. Season with salt, pepper, and 
celery finely chopped. Put on the upper crust, 
set into a pan, and bake for twenty minutes, 
baking with the oyster liquor and melted butter. 
Serve on a hot platter, and slice down when 
serving. 

OYSTER LOAE--II 

Cut the top crust from a baker's loaf and scoop 
out the crumb. Butter the inside of the shell 
and fill with drained oysters, seasoning with 
butter, pepper, and salt. Rub the outside of the 
loaf with butter, and bake for about half an hour 
with the cover on. 



©gateta— 215 Wave 195 

CREOLE OYSTER LOAF 

Cut the top from a baker's loaf and scoop out 
the crumb. Toast or fry the shell and lid. Fill 
with fried oysters, season with tomato catsup 
and sliced pimolas, put on the lid, reheat, and 
serve very hot. 

MINCED OYSTERS— I 

Parboil fifty oysters in their own liquor. Skim 
out, drain, cool, and chop. Put into a saucepan 
one tablespoon ful of butter, one tablespoon ful 
of minced parsley, one teaspoonful of minced 
chives, and half a dozen chopped mushrooms. 
Dredge with a teaspoonful of flour, add half a 
cupful of white wine and the oyster liquor, and 
cook until thick. Add the oysters, and half 
their bulk of any fine white cold fish finely 
minced. Take from the fire, add the yolks of 
three eggs well beaten with two tablespoon fuls 
of cream, reheat, and serve on toast or in patty- 
shells. \ 

MINCED OYSTERS— II 

Chop one quart of oysters fine, add salt, pep- 
per to taste, a little nutmeg, the juice of one 
lemon, and the yolks of four eggs. Add a table- 
spoonful of minced onion, cooked in a large 
tablespoonful of butter, and enough browned 
bread-crumbs to make it rather stiff. Set the 



196 1bow to Cook SbelUjf isb 

mixture on the fire, and cook for a few moments, 
stirring constantly to prevent sticking. Fill 
oyster-shells or mincing dishes : sprinkle with 
bread-crumbs, and brown in the oven. 

OYSTERS WITH MADEIRA 

Heat a pint of oysters to the boiling point, 
skim and drain . There should be a three-quarter 
cupful of oyster liquor. Cook two tablespoon- 
fuls of butter and two tablespoonfuls of mush- 
rooms five minutes. Add two tablespoonfuls of 
flour and, gradually, the oyster liquor, then the 
oysters, a few drops of onion juice, a few grains 
of cayenne pepper, one-half teaspoonful salt, 
one-half teaspoonful lemon-juice, the yolk of one 
egg f and lastly one tablespoonful of Madeira 
wine. Serve on eight small square crackers. 

OYSTERS AND MACARONI— I 

Break into small pieces half a pound of mac- 
aroni and boil twenty minutes in salted water. 
Drain and rinse with fresh boiling water. But- 
ter a baking-dish, put in a layer of macaroni, 
cover with oysters, season with salt, cayenne, 
and grated lemon-peel. Repeat until the dish 
is full, pour over a cupful of cream, cover with 
crumbs, dot with butter, and bake for ten or 
fifteen minutes in a very hot oven. 



©Esters— 215 TKHags 197 

OYSTERS AND MACARONI— II 

Use a pint of oysters and three-quarters of a 
cupful of broken macaroni. Mix together one- 
half cupful of crumbs and one-quarter of a cup- 
ful of butter. Cook the macaroni in boiling 
salted water until soft, drain, and rinse with fresh 
boiling water. Butter a baking-dish, put a layer 
of macaroni in the bottom, cover with oysters, 
sprinkle with salt and pepper, dredge with flour, 
dot with butter, repeat, and cover with the but- 
tered crumbs. Bake for twenty minutes in a hot 
oven. 

OYSTER OMELET 

Allow one egg for six medium sized oysters. 
Place the oysters in a pan, and let them simmer 
long enough to draw out the liquor, then drain 
and chop fine. Beat the eggs very light, the 
yolks and whites separately. To the yolks add 
one tablespoonful of the liquor for each egg, 
a little salt, and the minced oysters. Beat to- 
gether, stir in the whites lightly, and turn into 
a hot buttered pan. As soon as the under side 
is brown, roll up and turn out on a platter. 

OYSTER OMELET A LA MADAME BEGUfe 

Drain two dozen oysters. Have ready some 
hot lard and throw them in. Let fry until they 
begin to curl, then spread over them four well- 



198 1foow to Goofc Sbeltejfisb 

beaten eggs seasoned with salt and pepper, and 
stir all together until done. Serve hot. 

PIGS IN BLANKETS 

Scald large oysters, drain and dry on a cloth. 
Roll a thin slice of bacon around each one and 
fasten with a wooden tooth pick. Fry until the 
bacon is crisp, and serve on thin slices of but- 
tered toast. 

OYSTER PATTIES— I 

Line patty -pans with thin pastry, fill with raw 
rice, cover with paste, brush with the white of 
an egg and bake. When done, take from the 
oven, remove the cover carefully, take out the 
rice and fill with Creamed Oysters prepared ac- 
cording to directions previously given. Put on 
the covers, and serve at once. The patties may 
be taken from the pans if desired. 

OYSTER PATTIES— II 

Chop together one pound of sifted flour and 
three-quarters of a pound of butter, which is cold 
enough to be very hard. Wet the flour and butter 
with one and one-half cupfuls of ice water, and 
make to a paste with a silver spoon. Roll upon 
a floured board, fold, and repeat three times, 
working quickly. Set on ice for three hours. 
Roll once more and cut into rounds with a biscuit 



Outers— 2 \ 5 Ways 199 

cutter. Pile these together three deep, and 
with a smaller cutter cut halfway through each 
pile. Bake until light and brown, take off the 
cover and scoop out the soft inner paste, leaving 
a shell. These patty cases may be prepared 
the day before using. For the filling, prepare 
Creamed Oysters according to the first recipe 
given, adding the beaten yolk of an egg. Have 
the patty cases piping hot, fill with the hot 
oysters, put on the cover, and serve immediately. 

PICKXED OYSTKRS--I 

Mix together one hundred fresh oysters with 
their liquor, half a nutmeg grated, eighteen 
cloves, four blades of mace, a teaspoonful of all- 
spice, a saltspoonful of paprika, a teaspoonful 
of salt, and half a cupful of strong vinegar. 
Bring to the boil, stirring constantly, take from 
the fire and set into a cool place. They will be 
ready for use the next day. 

PICKIvED OYSTERS— II 

Drain the liquor from fifty oysters and add to 
it one-half teaspoonful each of whole peppers 
and allspice. Add also two blades of mace and 
a pinch of salt. Bring the liquor to the boil, 
drop in fifty oysters and boil for one minute. 
Skim out the oysters and cool. Add half as 
much vinegar as there is liquor, boil for five 



200 ibow to Cook Sbeltejf tab 

minutes, pour over the oysters and serve the 
next day. 

PICKLED OYSTERS— III 

Use a quart of oysters with their liquor. 
Bring to the boil, skim out the oysters, and put 
into a jar. To the liquor add half a dozen 
cloves, half a dozen peppercorns, six blades of 
mace, a red pepper, half a teaspoonful of celery 
seed, and one cupful of vinegar. Boil five min- 
utes, pour over the oysters, and let stand in a 
cool place twenty-four hours or more before 
using. 

VIRGINIA PANNED OYSTERS 

Drain one pint of large oysters. Put small 
oblong pieces of toast into a dripping-pan, put 
an oyster on each piece, sprinkle with salt and 
pepper, and bake until the oysters are plump. 
Melt three tablespoon fuls of butter, add salt and 
pepper to season, and one tablespoonful of 
lemon-juice. Pour over the oysters and serve. 

PANNED OYSTERS— I 

One pint of oysters, one tablespoonful of but- 
ter, one of cracker crumbs, and salt, red pepper, 
and lemon-juice to season. Put the oysters on 
in their own liquor, bring to the boil, add the 



Oyetev&—2 \ 5 WHags 201 

other ingredients, cook until the oysters ruffle, 
and serve on buttered toast. 

PANNED OYSTERS— II 

Drain one quart of oysters. Melt one-half 
cupful of butter, and when brown, cook the oys- 
ters in it until the edges begin to ruffle. Beat 
together the yolks of two eggs, half a cupful of 
milk, and one heaping teaspoonfnl of corn- 
starch. Take the oysters from the fire, add the 
cold mixture, reheat, and serve on toast. 

PANNED OYSTERS— III 

Cut thin slices of stale bread to fit patty-pans. 
Toast the slices, spread with butter, and place 
in the pans. Moisten with oyster liquor, cover 
with oysters, sprinkle with pepper, and dot 
with butter. Place the small pans in a baking- 
pan, cover tightly, and bake ten minutes in 
a very hot oven. Uncover, sprinkle with salt, 
and serve in the pans. 

FRENCH PANNED OYSTERS 

Arrange large oysters on the bottom of an 
earthen baking-dish. Add a little oyster liquor, 
but not enough to float them. Bake in a very 
hot oven for five minutes, and serve on circles 
of toast moistened with the hot juice from the 
pan 



202 ibow to Cook Sbellssjf teb 

OYSTER POT-PIE 

Mix together two cupfuls of sifted flour, a 
pinch of salt, and one cupful of butter, using the 
tips of the fingers, until the mixture is like 
corn-meal. Mix to a dough with ice- water, roll 
out, and line a pudding-dish with the paste. Put 
in a layer of drained oysters, sprinkle with flour, 
pepper, and salt, and dot with butter. Repeat 
until the dish is full, using rather more butter 
on top. Pour in the oyster liquor, cover with 
the crust of the paste, gash the centre, and bake 
until the crust is delicately brown. This dish 
may be varied by putting into the pie four hard 
boiled eggs sliced thin or half a can of mush- 
rooms. 

VIRGINIA OYSTER PIE 

Make pastry according to directions given for 
Oyster Patties II. I^ine a deep pie-plate with 
the paste and fill it with bread-crumbs or raw 
rice to be removed later. Fit on a top crust, 
buttering the edges underneath. Bake the 
crust. Prepare the oysters for filling according 
to directions given for Oyster Patties II, take 
off the crusts carefully, remove the crumbs or 
rice, fill with the hot oyster mixture, and serve 
at once. 

ENGLISH OYSTER PIE 
Remove the bones from cold cooked fresh 



©Eaters— 2 1 5 TOags 203 

fish and flake fine with a silver fork. Add to 
each cupful six oysters, and half a cupful of 
veal or of chicken stock to which the oyster li- 
quor has been added. Season to taste, put into 
a buttered baking-dish, cover with a layer of 
mashed potato, dot with butter, and brown in 
the oven. 

RHODE ISLAND OYSTER PIE 

Prepare Creamed Oysters according to direc- 
tions given in the first recipe. Line a buttered 
baking-dish with pastry, fill with the oysters, 
cover with crust, and bake. 

BOSTON OYSTER PIE 

Butter a deep pie-plate, line it with pastry and 
fill with raw rice or bread-crumbs. Cover with 
paste, glaze with the white of an egg } and bake 
in the oven. When done, remove the lid care- 
fully and take out the rice. While the paste is 
baking, prepare the oysters. Put a pint of oys- 
ters into a stew-pan with their liquor, season 
with salt, pepper, and butter, add half a cupful 
of cream and two crackers rolled fine. Simmer 
until the edges of the oysters ruffie, fill the pie, 
and serve at once. 

OYSTER AND SWEETBREAD PIE 

Parboil the sweetbreads for ten minutes in 
water sufficient to cover. Season with pepper 



204 Ibow to Goofc Sbell=jfi0b 

and salt, add a tablespoonful of butter, half a 
cupful of cream, and the yolks of two eggs. 
Thicken with a tablespoonful of flour rubbed 
smooth with a little cold water. L,ine the bot- 
tom and sides of a deep dish with rich pie paste. 
Put in the bottom the same quantity of oys- 
ters that you have of sweetbreads, then the 
sweetbreads, and fill up with the gravy. Cover 
with the crust, and bake until brown. 

MARYLAND OYSTER PIE 

Make a biscuit dough of one quart of flour, 
two teaspoonfuls of baking powder, half a tea- 
spoonful of salt, two tablespoon fuls of butter, 
and sufficient milk to make a soft dough. Take 
two-thirds of the dough and roll out to fit a bak- 
ing-dish. Sprinkle with a little flour, and add 
one quart of drained oysters. To the juice of 
the oysters, add one teaspoonful of corn-starch. 
Pour over the oysters, cover with small lumps 
of butter, and season highly with salt and pep- 
per. Roll out the remaining dough, and cover 
the pie with it, making incisions in the top to 
let out the air. Bake in a moderate oven until 
the crust is brown. 

BEEF STEAK AND OYSTER PIE 

Procure a pint of oysters, and two pounds of 
round steak, cut an inch thick. Cut it into 



©Esters— 215 Wave 205 

strips two and one-half inches wide. Mix on a 
plate two tablespoonfuls of flour, a heaping tea- 
spoonful of mixed herbs, the same of salt, and 
half the amount of pepper. Dip each piece of 
meat in this, place an oyster on one end, and 
roll up loosely, place in the bottom of a pie-dish, 
and pile up well towards the centre. Pack the 
rolls loosely, so the gravy may flow through and 
help to cook them. Add the oyster liquor, and 
enough stock nearly to cover the meat, and dot 
with bits of butter. Cover with a flaky crust, 
and bake for an hour and a half in a slow oven. 
For the crust, add a quarter teaspoonful of salt 
to a cupful of flour, cut into it a half cupful of 
cold lard ; when dry and powdery like meal mix 
through with the knife two tablespoonfuls of ice- 
water, turn out on a floured board, sprinkle 
thickly with flour, and lightly roll from you 
until of the requisite size to fit the top of the pie. 

OYSTER RISSOI/ES 

Parboil and chop half a pint of oysters. Add 
two hard-boiled eggs chopped, season with salt, 
red pepper, minced parsley, and nutmeg, and 
make to a paste with cream. Cut puff paste 
into small circles, put a teaspoonful of the 
oyster mixture on the side, fold over the paste, 
pinch the edges together, and bake or fry in 
deep fat. 



206 ibow to Cook 5belU*jf ieb 

OYSTER ROAST— I 

Prepare according to directions given for Dry 
Oyster Stew, and serve on buttered toast. 

OYSTER ROAST— II 

Put a pint of oysters into a saucepan, bring 
quickly to the boil, and cook until the edges 
curl. Take from the fire, and season with salt, 
pepper, butter, and lemon-juice. Serve on small 
hot plates, on toast if preferred. 

OYSTERS ROASTED IN THE HALF 
SHEUv 

Put three oysters on each shell. Season with 
salt and pepper, dot with butter, sprinkle with 
cracker crumbs, and bake for ten minutes, bast- 
ing with the oyster liquor. Serve in the shell. 

OYSTER PAN ROAST 

Drain large oysters on a cloth and wipe dry. 
Fry in a shallow frying-pan in melted butter 
until they begin to brown. Season with salt 
and pepper, and serve on toast. 

MOBILE OYSTER ROAST 

Place deep oyster shells in a tin in the oven, 
and heat so hot that they begin to scale off. Put 
into each shell half a teaspoonful of butter, and 



OvetexB— 2 X 5 TKHaBS 207 

a sprinkle each of salt and pepper. Drop an 
oyster into each, turn it over, let remain in the 
oven a minute longer, and serve in the shell. 

NEW ORLEANS OYSTER ROAST 

Select large oysters and scrub thoroughly. 
Place in a large baking-pan with the flat side of 
the shells up. Bake until the shells open, 
sprinkle with salt, pepper, and minced parsley, 
add a little butter, and serve very hot on a bed 
of water-cress, with thin slices of brown bread 
and butter. 

OYSTER RAREBIT 

Clean and remove the hard muscle from one 
cupful of oysters, parboil them in their own liquor 
until the edges curl, then put in to a hot bowl. In 
another saucepan put one tablespoonful of but- 
ter, and half a pound of American cheese broken 
into small bits, a saltspoonful each of salt, and 
mustard, and a few grains of cayenne. Beat 
two eggs slightly, add to the oyster liquor, mix 
gradually into the melted cheese, add the 
oysters, and turn at once over hot toast. 

OYSTER SAI.AD 

Boil two dozen oysters in their own liquor for 
five minutes. Drain, and let stand on ice until 
very cold. Mix with cut celery and mayonnaise 



2o8 ibow to Cook Sbelteff teb 

dressing, and serve in a bowl surrounded with 
lettuce leaves. 

PICEXED OYSTER SALAD 

Remove the tendons from two dozen pickled 
oysters, drain them, and arrange on a bed 
of lettuce leaves in a low salad bowl. Blend 
together three tablespoonfuls of olive-oil, one of 
vinegar, two hard-boiled eggs finely chopped, 
and half a teaspoonful of dry mustard. Pour 
this over the oysters, and serve with crackers 
and cheese. 

OYSTER SAUSAGES 

Chop together finely one-half pound of cold 
cooked mutton, three-quarters of a pound of 
beef suet, and two dozen scalded oysters. Add 
one-half the quantity of bread-crumbs and 
enough unbeaten yolk of egg to bind the 
mixture together. Season with salt, pepper, 
pounded mace, and minced parsley, shape into 
sausages, and fry in the usual way, 

STUFFED OYSTERS 

Chop fine the yolks of four hard-boiled eggs. 
Add half the quantity of finely-chopped raw 
bacon, and pepper and minced parsley to season. 
Mix to a paste with a yolk of a raw egg, adding a 
little cream if necessary. Open large oysters, 



©Esters— 215 THHa^s 209 

spread this paste thinly over the top of each, 
sprinkle with crumbs, dot with butter, and bake 
in a very hot oven. 

STUFFED OYSTERS ON THE HALF 
SHELL 

Chop fine a dozen large oysters. Add the 
beaten yolk of an egg, a tablespoonful of cream, 
and salt and pepper to season. Add enough 
dried and sifted bread-crumbs to make a smooth 
paste. Fill the shells, dot with butter, and 
brown in a quick oven. 

STUFFED AND SPINDLED OYSTERS 

Prepare a forcemeat of fresh mushrooms and 
bread-crumbs, seasoning with salt, pepper, 
minced parsley, and grated onion. Add a little 
cream sauce, and enough bread-crumbs to make 
very thick. Split the oysters, but do not sepa- 
rate. Fill with the forcemeat and arrange on 
small steel skewers with alternate squares of 
breakfast bacon cut very thin. Broil or bake, 
basting with melted butter as required. Serve 
with a salad of watercress and hard-boiled eggs, 
dressed with French dressing. 

OYSTERS SAUTE— I 

Drain large oysters on a cloth. Season with 
pepper and salt, dip in beaten egg, then in 
crumbs and set aside. Put into a frying-pan 



210 ibow to Coofc SbeltejFiab 

one tablespoonful each ot butter and lard. 
When smoking hot put in the oysters carefully 
and cook slowly until done, turning once with a 
broad-bladed knife. Serve very hot. 

OYSTERS SAUTE— II 

Drain two dozen large oysters, season with 
salt and pepper, and roll in cracker dust. Put 
four tablespoonfuls of butter into a cup and 
stand the cup in boiling water until the butter is 
melted and the sediment is at the bottom. 
Pour half of the clear butter into a frying-pan, 
and when it gets very hot put in enough oysters 
to cover the bottom of the pan. When they are 
brown, turn with a broad-bladed knife, and cook 
the other side. Serve hot on small circles of 
crisp toast. Olive-oil may be used instead of 
butter. 

OYSTERS SAUTE— III 

Drain large oysters, dip into beaten egg, then 
into seasoned crumbs, and fry in olive-oil, made 
very hot, in a frying-pan. 

OYSTERS SAUTE— IV 

Drain two dozen large oysters, sprinkle with 
salt and pepper, and roll in fine cracker 
crumbs. Fry crisp and brown in melted butter. 



©Enters— 215 TOa^s 211 

OYSTER STEW— I 

Drain one quart of oysters and put the liquor 
to heat in a saucepan. Add one cupful of cream, 
and salt and red pepper to taste. Bring to the 
boil, add two tablespoonfuls of butter, and 
thicken with one teaspoon ful of flour rubbed 
smooth in a little cold milk. Cook until it 
thickens, add the oysters, simmer until the 
edges curl, take from the fire, add the juice of 
half a lemon, and pour over thin slices of the 
buttered toast. 

OYSTER STEW— II 

Drain the liquor from one quart of oysters, 
mix it with half a cupful of boiling water, sea- 
son with salt and pepper, bring to the boil, and 
add the oysters. When the edges of the oys- 
ters ruffle, add a tablespoonful of butter, one 
cupful of boiling milk, and one tablespoonful 
of powdered cracker crumbs. Serve with 
oyster crackers. 

OYSTER STEW— III 

Drain the liquor from three pints of oysters, 
put it into a saucepan, bring to the boil, and 
skim. Add two and one-half quarts of milk, 
bring to the boil, season with salt and pepper, 
add a tablespoonful of butter and the oysters. 
Cook until the edges curl and serve at once 
in hot soup plates. 



212 ibow to (Took Sbe!l=jFteb 

OYSTER STEW— IV 

Drain the liquor from a quart of oysters aud 
bring it slowly to the boil, skimming as neces- 
sary. Heat a quart of milk in a double boiler 
and when it begins to boil add the skimmed 
liquor, the oysters, two tablespoon fuls of butter, 
and salt and pepper to taste. Simmer until the 
oysters ruffle, add four tablespoon fuls of 
powdered cracker crumbs, and serve immedi- 
ately. 

OYSTER STEW— V 

Drain the liquor from a quart of oysters and 
put it into a saucepan. Bring it to the boil 
and skim. Add two cupfuls of boiling milk, a 
tablespoonful of butter, and pepper and salt to 
season. Add the oysters and cook slowly until 
the edges curl. Serve with crisp crackers. 

OYSTER STEW— VI 

Put two dozen oysters into a saucepan with 
their liquor and a cupful of water. Add a table- 
spoonful of butter, salt, pepper, and grated nut- 
meg to season. Boil until the edges of the 
oysters curl, take from the fire, add a table- 
spoonful of butter and one cupful of thick 
cream sauce, made of one tablespoonful of but- 
ter, two of flour, and one cupful of milk, cooked 
together until thick and smooth. Mix the 



©meters— 215 WLave 213 

sauce thoroughly with the cooked oysters, and 
serve at once. 

WASHINGTON OYSTER STEW 

Bring to the boil in their own liquor fifty 
large oysters. Skim out, drain, throw into cold 
water, and when cool, take out and cover with 
sherry. Melt two tablespoonfuls of butter, add 
two tablespoonfuls of flour and the hot oyster 
liquor. Stir until thick, season with salt, pep- 
per, mace, and grated nutmeg, add the oysters, 
and when they ruffle, add the yolks of three 
eggs well beaten, take from the fire, and serve 
at once. 

STEW OF OYSTERS AND BACON 

Drain a pint of oysters for half an hour. Cut 
five thin slices of breakfast bacon into small 
squares. Fry the bacon slowly until brown and 
crisp, add the oysters, and cook five minutes 
longer. Serve very hot on toast. 

DRY OYSTER STEW 

Bring to the boil a pint of oysters in their 
liquor, season with butter and white pepper, 
and cook for five minutes, stirring constantly. 
Serve in small hot bowls. 

PIvAIN OYSTER STEW 

Prepare according to directions given for 



214 t>ow to (Took SbelU=jfteb 

Oyster Stew II, using water instead of milk, 
and adding another tablespoonful of butter 
after taking up. 

VIRGINIA OYSTER STEW 

Strain the liquor from a quart of oysters and 
bring it to the boil. Take the yolks of three 
hard-boiled eggs and make into a smooth paste 
with olive-oil, adding half a teaspoonful of dry 
mustard. Add a little of the boiling liquor to 
the eggs and keep warm. To the remaining 
liquor add the oysters, cook until the edges 
curl, add the egg paste, bring to the boil, season 
with salt and pepper, and serve on toast. 

OYSTER-CELERY STEW 

Put into a saucepan one cupful of beef stock. 
Add one cupful of cream, two tablespoon fuls of 
butter, one-half teaspoonful each of salt, white 
pepper, mace, and celery seed. One-half cupful 
of finely chopped celery may be used instead of 
the seed. Bring to the boil, and while on the 
fire add one-half cupful of rolled and sifted 
cracker crumbs. Scald two dozen oysters in 
their liquor, add to the sauce, reheat, and serve 
very hot. 

SHIRRED OYSTERS 

Chop fine two dozen large oysters and a green 
pepper free from seeds. Add the well-beaten 



©£0 texe— 2 1 5 TKHaES 2 1 5 

yolks of two eggs, a pinch of salt, half a cupful 
of cream, and dry bread-crumbs to thicken. Fill 
individual dishes with this mixture, and bake 
in the oven. 

OYSTERS IN RAMEKINS 

Prepare Creamed Oysters according to direc- 
tions previously given, using for liquid half 
cream and half stock. Add to the oysters four 
hard-boiled eggs, sliced, and a teaspoonful of 
butter. Thicken with the yolks of two raw 
eggs which have been beaten with a little of 
the gravy. Fill buttered ramekins, cover with 
crumbs, dot with butter, and serve very hot. 

OYSTER SHORTCAKE) 

Make a biscuit dough according to directions 
given in the recipe for Maryland Oyster Pie. 
Divide into two parts and roll out to fit a pie 
tin. Bake the two layers together, spreading 
soft butter between. When brown, tear the 
layers apart. Pour between and on top Creamed 
Oysters made according to the first recipe given. 

OYSTER SOUFFLE— I 

Put into a saucepan two tablespoonfuls of 
butter, and when it froths, add three table- 
spoonfuls of flour. Season with salt and pep- 
per, and cook until the mixture leaves the sides 



216 ibow to Cook SbclUjf isb 

of the pan. Add one cupful of hot milk and 
one teaspoonful of Worcestershire sauce. Cook 
until smooth and thick, add one pint of drained 
oysters cut into small pieces and the yolks of 
three eggs well beaten. Take from the fire and 
fold in carefully the whites of the eggs beaten 
to a stir! froth. Fill buttered souffle" cups, cover 
with crumbs, and bake for fifteen minutes. 

OYSTER SOUFFLE— II 

Pound and rub through a sieve one-half 
pound of boiled whitefish. Drain a dozen 
oysters and cut them fine. Put into a sauce- 
pan one tablespoon ful of butter and two of 
flour. Stir until smooth, add the oyster liquor, 
and cook until it thickens. Add the pounded 
fish and mix thoroughly. Add, one at a time, 
three unbeaten eggs, and the oysters. Season 
with salt and red pepper. Pour in one-half 
cupful of cream, whipped, butter a mould, fill 
with the mixture, and steam for half an hour. 
Serve hot, with a cream sauce, seasoned with 
lemon-juice. 

OYSTER SANDWICHES 

Prepare the filling according to directions 
given for Oyster Salad, chopping the oysters 
fine before mixing with the mayonnaise. 



©Esters— 215 TOa^s 217 

OYSTER SCRAMBLE 

Bring to the boil in their own liquor one pint 
of oysters, skim out, drain, cool, and cut into 
small bits with a silver knife. Put into a sauce- 
pan one tablespoonful of butter, half a tea- 
spoonful of chopped onion, and salt and pepper 
to season. Put the oysters into the butter, add 
six eggs well beaten, and stir until the eggs are 
done. Serve on thin slices of toast over which 
the oyster liquor has been poured. 

SPINDLED OYSTERS 

Cut thin slices of bacon into small squares. 
Arrange these squares alternately with large 
oysters on long, slender steel skewers. Rest 
the ends of the skewers on the sides of a nar- 
row baking-pan and place in a very hot oven 
for five minutes. Serve each skewer on a long 
narrow slice of toast and pour over the toast 
the juice which has run into the pan. 

STEAMED OYSTERS— I 

Open and drain the required number of oys- 
ters, put into an earthen dish, and set in a 
steamer over boiling water. Cover and cook 
for ten minutes. Season with salt, pepper, and 
lemon-juice, and serve with small slices of but- 
tered toast, or toasted crackers. 



218 ibow to Cook Sbell^jf isb 

STEAMED OYSTERS— II 

Fill a small deep earthen pot with select oys- 
ters. Season liberally with salt, pepper, and 
butter. Set in a steamer over boiling water, 
cover and cook until the edges of the oysters 
curl. Set the pot on a folded napkin on a small 
platter and serve the oysters in soup-plates with 
toasted crackers. 

STEAMED OYSTERS A LA BRIGHTON 

Put into a small stone pot two dozen oysters, 
two tablespoon fuls of butter, a teaspoonful of 
chopped chives, a dash of black pepper, and a 
few drops of tabasco sauce. Cover tightly, 
steam for twenty-five minutes and serve in the 
pot. 

BALTIMORE STEAMED OYSTERS 

Wash large oysters and arrange in a steamer 
with the upper shell downward so that the liquor 
will not run out when they open. Steam twenty 
minutes. Serve at once with melted butter, salt 
and pepper. 

OYSTERS AND MUSHROOMS 

Fry in butter one cupful of fresh mushrooms. 
Bring one pint of oysters to the boil in their 
own liquor, season with salt, pepper, and grated 



©Esters— 215 Wags 219 

nutmeg, add the fried mushrooms and half a 
glassful of Madeira. . Reheat, and serve on 
toast. 

OYSTERS AND MUSHROOMS A IyA 
POULETTE 

Prepare according to directions given for oys- 
ters a la Poulette, using one pint of oysters and 
one pint of mushrooms. 

OYSTERS AND MUSHROOMS EN 
BROCHETTE 

Drain large oysters, sprinkle with salt and 
pepper, dip in egg and crumbs. Clean and trim 
large fresh mushrooms and dip in egg and 
crumbs. Arrange the breaded oysters and mush- 
rooms alternately upon small steel skewers and 
bake, broil, or fry, as preferred. 

OYSTERS, SWEETBREADS, AND 
MUSHROOMS 

Parboil two sweetbreads, take from the fire 
and cool. Put into a saucepan two tablespoon- 
fuls of butter, add two tablespoonfuls of flour 
and the liquor drained from one pint of oysters 
and one pint of canned mushrooms. Cook until 
thick, stirring constantly and seasoning with 
salt, pepper, grated nutmeg, and lemon-juice. 
Add the mushrooms, the sweetbreads cut into 



220 f>ow to Cook Sbell^jfisb 

dice, and a pint of oysters. Simmer uatil the 
oysters ruffle, then add the yolk of one egg 
beaten with three tablespoon fuls of cream, re- 
heat, and serve. 

OYSTER KABOBS 

Prepare according to directions given for 
Oysters a\ la Roi, below, adding four table- 
spoonfuls of finely chopped mushrooms and a 
teaspoon ful each of minced parsley and grated 
onion to the paste. When the oysters are 
ready for frying, string five or six on a steel or 
silver skewer, dip in egg and crumbs, fry in 
deep fat, and serve on toast. 

OYSTER KROMESKIES 

Put two dozen oysters into a saucepan with 
their own liquor, boil three minutes, skim out, 
drain, chop fine, and return to the saucepan. 
Add four tablespoon fuls of cream, half a dozen 
chopped mushrooms and one cupful each of 
chopped cooked chicken and finely minced 
boiled ham. Rub together one tablespoonful 
of butter and two of flour and stir into the 
boiling mixture. Add a tablespoonful of minced 
parsley, a teaspoonful of minced onion, salt and 
pepper to season, and the yolks of two eggs well 
beaten. Mix thoroughly and spread on a platter 
to cool. Shape into cylinders, and wrap in very 



©Esters— 215 WLaye 221 

thin slices of bacon . Dip in egg and crumbs and 
fry in deep fat. 

RAW OYSTERS 

Serve half a dozen oysters to each person on 
small plates. Garnish with lemon quarters. 

RAW OYSTERS ON THE HALF SHELL 

Fill deep soup-plates with cracked ice and 
arrange the opened oyster-shells upon it, five 
or six to a plate. Garnish with lemon quarters 
and pass horseradish. 

OYSTERS AND TRIPE 

Cut into dice one pound of honeycomb tripe, 
and boil slowly until perfectly soft. Prepare a 
pint of Creamed Oysters according to directions 
given in the first recipe, cooking a small chopped 
onion with the butter. When the oysters are 
cooked and seasoned, add the tripe, reheat, and 
serve at once. 

OYSTER TOAST 

Drain large oysters and broil them. Boil one 
cup of the liquor with half a cupful of cream, 
one tablespoonful of butter, and salt and pepper 
to season. Pour the hot mixture over thin 
slices of toast and set in the oven until the liquor 
is absorbed. Lay the broiled oysters on the 
toast, and serve immediately. 



222 ibow to Cook Sbeltefftsb 

OYSTER WIGGLE 

Prepare Creamed Oysters according to direc- 
tions given in the first recipe, and add one cup- 
ful of cooked and drained green peas. 

OYSTERS A V ALLEMANDE 

Drain twenty-five oysters, add the juice of a 
lemon, atablespoonful of butter, salt and pepper 
to season, and bring to a boil. Melt one table- 
spoonful of butter, add one tablespoonful of 
flour, one cupful of veal or chicken stock or 
oyster liquor, and a teaspoon ful of mushroom 
catsup. Cook for five minutes, stirring con- 
stantly, add the oysters and the yolks of two 
eggs beaten smooth with half a cupful of cream. 
Cook until thick. 

OYSTERS A V AMERICAINE 

Chop together very finely a sprig of parsley, 
a small onion, and two or three blades of chives. 
Add a teaspoon ful of salt, two teaspoonfuls of 
olive-oil, six drops of tabasco sauce, and a few 
drops of Worcestershire. Add five tablespoon- 
fuls of vinegar and mix thoroughly. Serve as 
a dressing with raw oysters. 

OYSTERS A LA BECHAMEL— I 

Put into a saucepan half a cupful of butter. 
When melted add a tablespoonful of flour, mix 



©peters— 2 1 5 Wags 223 

thoroughly and add two-thirds of a pint of 
bouillon or stock. Cook until thick, add a pint 
of oysters and simmer until the edges of the 
oysters curl. 

OYSTERS A LA BECHAMEL— II 

Scald two dozen oysters in their own liquor, 
drain, and chop fine. Put two tablespoon fuls of 
butter into a saucepan, and when melted, add 
one tablespoonful of flour. Stir until smooth, 
add one cupful of cream, bring to the boil, and 
stir until it thickens. Add the oysters and half 
a dozen chopped mushrooms. Season to taste, 
reheat and serve. 

OYSTERS A IyA DUMAS 

Mix together in a bowl a heaping teaspoonful 
of salt, half a teaspoonful of white pepper, one 
small shallot chopped very fine, a teaspoonful 
of chopped chives, half a teaspoonful of minced 
parsley, a teaspoonful of olive-oil, six drops of 
tabasco sauce, a saltspoonful of Worcestershire 
sauce, and five tablespoonfuls of vinegar. Mix 
thoroughly, and serve as a sauce for raw oysters. 

OYSTERS A LA DUXELIvES 

Bring three dozen oysters to the boiling 
point in their own liquor. Skim out, drain, 
and set aside. Put into a saucepan two table- 



224 1bow to Cook Shells tab 

spoonfuls of butter, and when it becomes hot, 
add four tablespoonfuls of chopped mushrooms. 
Cook for two minutes, add two tablespoonfuls 
of flour, and stir until the mixture leaves the 
side of the pan. Add gradually two cupfuls of 
the oyster liquor, salt, red pepper, and grated 
onion to season, and cook until the mixture 
thickens. Add the oysters and the yolks of two 
eggs beaten with four tablespoonfuls of cold 
water. When the mixture is thick and the 
edges of the oysters have curled, take from 
the fire, add a teaspoouful of lemon-juice, and 
serve immediately with a border of triangles of 
toast. 

BAKED OYSTERS A IvA DUXEUvES 

Prepare according to directions given above, 
turn into a baking-dish, cover with crumbs, dot 
with butter, and brown in the oven. 

OYSTERS A LA HOIy^ANDAISE 

Parboil a quart of oysters in their own liquor. 
Put into a saucepan two tablespoonfuls of but- 
ter, and fry in it a sliced onion, adding six 
whole peppers and a bay-leaf. Add two table- 
spoonfuls of flour and three cupfuls of chicken 
stock. Season with salt and grated nutmeg, 
and cook for twenty-five minutes. Beat to- 
gether the yolks of two eggs and the juice of 



©gsters— 215 Mags 22$ 

half a lemon. Pour gradually into the sauce, 
but do not allow it to boil. Rub through a hair 
sieve, add the oysters, skimmed and drained, a 
tablespoon ful of butter, aud a teaspoonful of 
minced parsley. Reheat and serve. 

OYSTERS A IyA INDIEN 

Strain the juice from a quart can of tomatoes, 
and add enough water to make two cupfuls. 
Heat to the boiling point, add half a cupful of 
well washed rice, and cook for twenty minutes, 
stirring as needed. Add two tablespoon fuls of 
butter, two teaspoonfuls of curry powder, salt 
and pepper to taste, and two dozen large oysters. 
Cook until the oysters ruffle. Serve with thin 
brown bread sandwiches and bananas. 

OYSTERS A IyA KALAMAZOO 

One quart of oysters drained, two teaspoonfuls 
of corn-starch, and the juice of half a lemon. 
Melt two tablespoonfuls of butter, add the corn- 
starch and the oysters, seasoning with salt, pep- 
per, and lemon-juice. Cook until the oysters 
ruffle, and serve very hot on brown bread, 
toasted and buttered. 

OYSTERS A IyA MADRID 

Butter individual baking-dishes. Put a layer 
of drained oysters in the bottom, season with 
15 



226 ibow to Cook 5bell=jfi6b 

salt and pepper, dot with butter, sprinkle with 
finely chopped pimentos, cover with crumbs, 
and repeat until the dish is full, having crumbs 
and butter on top. Bake in a quick oven. 

OYSTERS A LA MARYLAND 

Drain one quart of large oysters. Put two 
cupfuls of white wine into a saucepan, bring 
to the boil, add the oysters, cook two minutes, 
skim out, and set aside. Blend together in an- 
other saucepan a teaspoonful each of butter and 
flour, add half the wine, and one cupful of 
cream. Stir until thick, season with salt, red 
and black pepper. Cook for eight minutes, add 
the oysters, and cook a few minutes longer. 
Beat the yolks of two raw eggs with a little of 
the sauce and add to the oysters with a tea- 
spoonful of butter. Take from the fire, stir 
until it thickens, and serve very hot. 

OYSTERS A LA MARQUISE 

Melt a teaspoonful of butter, add a pint of 
drained oysters, and salt, pepper, and grated 
nutmeg to season. Blend a heaping teaspoonful 
of corn-starch with two tablespoon fuls of sherry, 
and stir into the oysters, adding the oyster 
liquor as required. When the sauce is thick 
and the edges of the oysters are curled, serve 
on toast. 



©Eaters— 215 WHa^s 227 

OYSTERS A LA MALI 

Chop an onion very fine, and fry to a golden 
brown in butter. Add a tablespoon ful of 
chopped cooked spinach and a small glassful 
of white wine. Add two dozen small oysters 
chopped fine, season with salt and pepper, and 
cook for fifteen minutes longer. Take from the 
fire, add a bean of garlic chopped very fine, and 
one egg well beaten. Fill individual dishes 
with raw oysters, spread with the cooked mix- 
ture, sprinkle with crumbs, dot with butter, and 
bake in a quick oven. 

OYSTERS A LA NEWBURG 

Heat half a cupful of cream in a double 
boiler. Rub together two tablespoonfuls of but- 
ter and one of flour. Add to the hot cream, 
and stir until thick and smooth. Rub to a 
paste with cream the yolks of three hard-boiled 
eggs, and add to the sauce. Season with salt 
and red pepper, add three dozen parboiled 
oysters, take from the fire, season with sherry 
and Madeira, then serve. 

OYSTERS A LA POMEROY 

Drain twenty-five large oysters, and put into 
a saucepan with a tablespoonful of butter and 
half a wineglassful of Madeira. Simmer slowly 
for a few minutes. Beat together the yolks of 



228 fbow to tfoofc SbelUjf tab 

four fresh eggs and one cupful of cream. Add 
to the oysters, season with salt and pepper, and 
cook three minutes longer. 

OYSTERS A LA POULETTE— I 

Put a quart of oysters on the stove in their 
own liquor, bring to the boil, skim carefully, 
drain, and set aside. Put one cupful of the 
oyster liquor into a saucepan and bring to the 
boil. Stir into it one heaping teaspoon ful of 
flour mixed with three tablespoon fuls of cold 
water, and boil gently for five minutes. Put 
two cupfuls of cream into a double boiler, and 
when it begins to boil, add the thickened oyster 
liquor. Season with salt, pepper, a grating of 
nutmeg, and a grain of cayenne. Beat together 
thoroughly the yolks of four eggs and half a 
cupful of cream. Add the oysters to the sauce 
with a tablespoonful of butter, and stir in the 
egg mixture carefully. Cook for three min- 
utes, take from the fire, add a tablespoonful of 
lemon-juice, and serve with a border of triangles 
of toast. 

OYSTERS A LA POULETTB— II 

Bring to the boil one pint of oysters in their 
own liquor. Add one tablespoonful each of 
butter and minced parsley, one-half cupful of 
chopped mushrooms, a teaspoonful of grated 
onion, a tablespoonful of olive-oil, and salt, 



Qvetexs— 215 WHa^a 229 

pepper, and grated nutmeg to season. Cook a 
few minutes longer, stirring constantly, and 
adding enough bread-crumbs to make rather 
thick. Take from the fire, add the juice of a 
lemon, and serve very hot. 

OYSTERS A IyA POULETTE— III 

Melt half a cupful of butter in a saucepan, 
and stir in a heaping tablespoon ful of flour. 
Cook until the mixture leaves the sides of the 
pan, add one cupful of boiling water and one 
cupful of white wine. Add also salt and pepper 
to season, and a few sprigs of parsley tied up in 
a bunch with two small bay-leaves, a clove of 
garlic, and one small onion. Cook until thick, 
take out the herbs, and add a pint of drained 
oysters. Cook until the edges of the oysters 
curl, take from the fire, and stir in the well- 
beaten yolks of two eggs. 

OYSTERS A LA REINE 

Put into a saucepan one pint of oysters, two 
tablespoon fuls of butter, a teaspoonful of salt, 
and a little cayenne. Cook until the edges of 
the oysters begin to curl, and add one table- 
spoonful of lemon-juice and the yolks of two 
eggs well beaten. Stir until the mixture 
thickens, and serve on toast. 



230 ibow to Cooft ShclUjfieb 

OYSTERS A LA ROI 

Make a paste of bread-crumbs, finely chopped 
cooked chicken, and cream. Select the largest 
oysters, drain, wipe dry, season, cover each 
with the paste, and let harden. Dip in egg, 
then in crumbs, and fry in deep fat. 

OYSTERS A LA SNOWDON 

Heat one quart of cream, seasoned to taste 
with celery salt, paprika, and a few drops of 
tabasco. When very hot, place in the cream 
about a pint and a half of large selected oysters, 
thoroughly drained, and let stand until a trifle 
curled. Then add two or three tablespoon fuls 
of Madeira, and serve in hot plates. 

OYSTERS A LA SUPREME 

Put into a saucepan one tablespoonful of but- 
ter, and fry in it a teaspoonful of chopped 
onion. Add two tablespoon fuls of flour, stir 
until smooth, and add two cupfuls of cream. 
Stir until thick, and set aside. Butter a pud- 
ding-dish, sprinkle with cracker crumbs, put in 
a layer of drained oysters, and cover with the 
sauce. Sprinkle thickly with cracker crumbs, 
add another layer of oysters, cover with the 
sauce, and repeat until the dish is full, having 
crumbs on top. Dot with butter, sprinkle with 
grated cheese and minced parsley, and bake 



©paters— 215 TOags 231 

brown in a hot oven. This may be served in 
ramekins or shells if desired. 

OYSTERS A I,A VIU,EROI 

Put into a saucepan over the fire three dozen 
large oysters with their liquor, one cupful of 
veal stock, and a tablespoonful of butter. Cook 
until the edges of the oysters ruffle, skim out 
the oysters, and set aside. In another saucepan 
put two tablespoon fuls of butter, and cook until 
it froths. Add two tablespoon fuls of flour, and 
cook until the mixture leaves the sides of the 
pan. Add the liquid in which the oysters were 
cooked and the yolks of three eggs well beaten. 
Season with salt, pepper, and grated nutmeg, 
and cook until thick. Take from the fire, add 
the oysters, and cool. When perfectly cold, 
join the oysters in pairs with a toothpick, hav- 
ing them well overlaid with the sauce. Roll in 
dry bread-crumbs, dip into beaten egg y then 
into crumbs again, and fry carefully in deep 
fat. Drain on brown paper, and serve on a hot 
platter, garnishing with lemon and parsley. 



OYSTER CRABS 

Oyster Crabs are small animals who live on 
oysters. They move in like relatives and make 
themselves at home in the oyster shell, or cling 
to the ontside in case the apartment is full. 
Possibly pearl-bearing oysters are more subject 
to crabs. The oysters probably regard them as 
a vSt. Bernard looks upon his fleas, but this is 
not certain, as the oysters are too polite to 
speak about it. These hangers-on of oysters 
make very good eating when properly cooked. 
It would be a kindness to oysters if oyster crabs 
were more generally eaten. A 



m 



TEN WAYS TO COOK OYSTER 
CRABS 

FRIED OYSTER CRABS— I 

Clean the crabs, dip in flour, then in milk, 
then in cracker dust or bread-crumbs. Fry in 
deep fat. 

FRIED OYSTER CRABS— II 

Wash and dry, dip in milk, roll in flour, and 
fry for one minute in deep fat. Serve with 
lemon quarters. 

MAYONNAISE OF OYSTER CRABS 

Parboil the oyster crabs in salted water, drain 
and dry on a cloth. Mix with mayonnaise and 
serve on lettuce leaves. A little finely cut cel- 
ery may be added if desired. 

OYSTER CRABS ON TOAST 

Prepare the crabs according to directions 
given above, and spread on buttered toast. 
Break an egg on each slice of toast, cover with 
cream sauce, sprinkle with grated cheese, and 
cook in a hot oven until the egg is set. 
235 



236 ibow to Cooh SbelUjf isb 

OYSTER CRABS A LA NEWBURG 

Melt one tablespoonful of butter, add one 
tablespoon ful of flour and cook thoroughly. 
Add one cupful of cream and cook until thick, 
stirring constantly. Season with salt and pep- 
per, add two cupfuls of oyster crabs and reheat. 
Add the yolk of one egg beaten smooth with 
one tablespoonful of cream, one tablespoonful 
of minced parsley, and half a teaspoonful of 
lemon-juice. Mix thoroughly, add one-fourth 
cupful of sherry and serve at once. 

OYSTER CRABS A LA POULETTE 

Parboil three cupfuls of oyster crabs in enough 
of their own liquor to cover, adding one table- 
spoonful of butter, and pepper and salt to season . 
Melt one teaspoonful of butter, add one tea- 
spoonful of flour, and cook thoroughly. Add 
one cupful of white stock and cook until thick, 
stirring constantly. Take from the fire, season 
to taste, and add the yolk of an egg beaten 
smooth with a tablespoonful of melted butter. 
Add the sauce carefully to the parboiled crabs, 
with the juice of half a lemon, and a teaspoonful 
of minced parsley. 

OYSTER CRABS A LA HOLLANDAISE 

Heat 111 a double boiler one-fourth of a cupful 
of vinegar and two tablespoon fuls of butter, sea- 



©Ester Crabs—tXen Mags 237 

soning with paprika and grated nutmeg. Beat 
the yolks of four eggs, add the hot vinegar to 
them, and cook carefully until it thickens, stir- 
ring constantly. Add two more tablespoonfuls 
of butter broken into bits. Take the meat from 
two cupfuls of oyster crabs and simmer for five 
minutes in their own liquor with two tablespoon- 
fuls of butter, and salt and paprika to season. 
Add the Hollandaise sauce, reheat, add one 
tablespoonful of lemon-juice and one teaspoon- 
ful of minced parsley. Serve on toast. 

OYSTER CRABS A LA BOSTON 

Melt one tablespoonful of butter and fry in it 
half an onion chopped fine. Add one table- 
spoonful of flour and cook thoroughly. Add 
one cupful of white stock and cook until it 
thickens, stirring constantly. Add two cupfuls 
of oyster crabs, a teaspoonful of lemon-juice, a 
teaspoonful of minced parsley, and salt and pep- 
per to season. Heat thoroughly, take from the 
fire, add the yolk of an egg well beaten, and 
serve at once. 

OYSTER CRABS A LA REINE 

Fry a pint of oyster crabs in a little butter, 
season with salt, red and black pepper, and a 
pinch of powdered sugar, add a wineglassful of 
Madeira, and simmer slowly. Beat the yolks of 



238 ibow to Cook SbelUffieb 

four eggs with one cupful of cream, add to the 
crabs, and cook slowly until thick Serve at 
once. 

OYSTER CRABS SAUTIJ 

Wash and drain the crabs. Roll in a mixture 
of equal partsof flour and cracker dust, and shake 
in a colander. Saut6 in butter in a frying-pan. 

FRICASSEED OYSTER CRABS 

Put into a saucepan two tablespoon fuls of 
butter, half a cupful of water, a teaspoonful of 
lemon-juice, and salt and pepper to season . Sim- 
mer oyster crabs in this until they begin to 
whiten, then skim out, and keep hot until all 
are cooked. Serve on buttered toast. The 
sauce may be thickened with egg f or flour and 
butter, and poured over the toast. 



PRAWNS 

Prawns are in season from the first of Sep- 
tember to the first of April. Anybody who likes 
them may cook them according to the following 
methods. 



239 



TEN WAYS TO COOK PRAWNS 

BOILED PRAWNS 

Wash a pint of prawns and boil for ten min- 
utes in salted water. Drain and serve with 
toasted crackers. 

BUTTERED PRAWNS 

Melt one tablespoonful of butter, add two of 
flour, and cook thoroughly. Add two cupfuls 
of water or stock and cook until thick, stirring 
constantly. Season with salt, pepper, and lemon - 
juice, add three cupfuls of boiled prawns and 
reheat. 

CREAMED PRAWNS 

Prepare according to directions given above, 
using cream for liquid and omitting the lemon- 
juice. 

MAYONNAISE OF PRAWNS 

Mix a quart of boiled prawns with a pint of 
cut celery, mix with mayonnaise, and serve on 
lettuce leaves. The celery may be omitted. 
16 241 



242 lbow> to Cook Sbellssjftsb 

DEVILLED PRAWNS 

Prepare according to directions given for 
Devilled Crabs. 

PRAWNS IN SHELLS 

Pick the shells from fifty boiled prawns, mix 
with one-quarter the quantity of stewed mush- 
rooms, and four tablespoon fuls of cream sauce. 
Fill buttered shells, cover with crumbs, dot with 
butter, and brown in the oven. 

PRAWN PATTIES 

Prepare according to directions given for 
Shrimp Patties. 

PRAWNS BAKED IN SHELLS 

Shell two quarts of prawns. Melt a table- 
spoonful of butter and fry in it half a chopped 
onion. Add half a tablespoonful of flour and 
cook thoroughly. Add one cupful of milk and 
cook until thick, stirring constantly. Sea- 
son with salt, red and white pepper, and minced 
parsley. Add the prawns and the yolks of four 
eggs well beaten and reheat. Butter individual 
shells, fill with the mixture, cover with crumbs, 
dot with butter, sprinkle with grated cheese, 
and brown in the oven. Sprinkle with lemon- 
juice just before serving. 



Iprawns— Zen Mags 243 

FRICASSEE OF PRAWNS 

Prepare Creamed Prawns, and season with 
red and white pepper, minced parsley and lemon- 
juice. Serve on toast. 

FRICASSEED PRAWNS A IyA CREOLE 

Shell two quarts of prawns . Fry in two table- 
spoonfuls of butter, onetablespoonful of chopped 
shallots, and a bruised clove of garlic. Add a 
tablespoon ful of flour and a cupful of stock. 
Cook until thick, stirring constantly. Add one 
cupful of stewed and strained tomato, a few 
sweet peppers, a dash of red pepper, and half a 
cupful of white wine. Boil down until thick, 
add the prawns, the juice of half a lemon, and 
a teaspoonful of minced parsley. Serve with 
boiled rice. 



SCAIXOPS 

Scallops are in season from the middle of 
September to the first of April. On April-fool 
day, the Scallop retires from the world, whether 
he sees his shadow or not. The only part of 
the beast that is eaten is the muscle of the shell. 
The shell is a very fine apartment to live in, 
being beautifully ribbed and striped in red and 
purple. The shell is used for baking individual 
dishes offish. 



245 



FORTY WAYS TO COOK SCAI^OPS 

BAKKD SCALIvOPS— I 

Take the scallops out of their shells, trim off 
the beards and all the black parts. Wash and 
dry the deep shells, put iu the scallops, and 
pour half a tablespoonful of vinegar over each. 
Mix grated bread-crumbs with a little chopped 
parsley and salt and pepper to season, and add 
enough milk to make a smooth paste. Spread 
some of the paste over each shell, cover with 
crumbs, dot with butter, and brown in the oven. 

BAKED SCALLOPS— II 

Put two quarts of scallops into a saucepan 
with three tablespoonfuls of butter, and salt, 
grated nutmeg, and red and white pepper to 
season. Cook for five minutes and drain, re- 
serving the liquor. In another saucepan melt 
two tablespoonfuls of butter, add two table- 
spoonfuls of flour, and cook thoroughly. Add 
one cupful of stock, one cupful of milk, the 
liquor of the scallops, and the scallops. Cook 
until thick, stirring constantly. Take from the 
fire, add the yolks of four eggs well beaten 
247 



248 ibow to Cook Sbellssffisb 

and a tablespoon ful of minced parsley. Fill 
buttered shells, cover with crumbs, dot with 
butter, and brown in the oven. Sprinkle with 
lemon-juice just before serving. 

BAKED SCALLOPS— III 

Cut the scallops into dice and return to their 
shells. Season with salt and pepper, sprinkle 
with chopped fresh mushrooms and parsley, 
cover with crumbs, dot with butter, and bake 
brown. Squeeze a little lemon-juice into each 
shell just before serving. 

BAKED SCALLOPS— IV 

Parboil the scallops, drain, and cut in two. 
Put them into the shells, sprinkle with chopped 
green pepper, lemon-juice, grated onion, pep- 
per, and salt. Fill each shell nearly full of 
cream. Cover with crumbs, dot with butter, 
and brown in the oven. 

PIGS IN BLANKETS 

Parboil scallops, drain and dry on a cloth. 
Roll a thin slice of bacon around each one and 
fasten with a wooden tooth-pick. Fry until the 
bacon is crisp and serve on thin slices of buttered 
toast. 

SCALLOPS EN BROCHETTE 

Prepare according to directions given for 
Oysters En Brochette. 



Scallops— jfortE Wlays 249 

CURRIED SCAI^IvOPS— I 

Melt one tablespoonful of butter, add one 
tablespoonful of flour and a teaspoonful of 
curry powder. Add the liquor drained from a 
quart of parboiled scallops, and cook until 
thick, stirring constantly. Season with salt 
and pepper, add the scallops, and reheat. Add 
a squeeze of lemon-juice just before serving. 
Serve with boiled rice. 

CURRIED SCALLOPS— II 

Prepare according to directions given for 
Creamed Scallops, frying a slice of onion in the 
butter, and mixing a teaspoonful of curry pow- 
der with the flour. Stock may be used instead 
of cream. 

SCAU,OP CHOWDER 

Chop fine a quarter of a pound of salt pork, 
and fry with a small onion, sliced. Add six 
potatoes, sliced thin, a can of tomatoes, and six 
whole allspice and six whole cloves tied up in a 
bit of cheesecloth. Add four cupfuls of cold 
water and a pinch of red pepper. Cook for 
three hours and a half. Add one quart of 
scallops and four pilot biscuits that have been 
soaked in milk, and cook for half an hour 
longer. Serve very hot. 



250 ibow to Cook Sbeltejf ieb 

DEVII^ED SCALLOPS— I 

Melt one tablespoon ful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of milk, and cook until thick, 
stirring constantly. Season with salt, celery 
salt, red pepper, and curry powder. Add one 
quart of scallops, parboiled and chopped, and 
reheat. Add enough stale bread-crumbs to 
make a smooth paste, take from the fire, and 
add two tablespoonfuls of sherry. Put into 
buttered shells, cover with crumbs, dot with 
butter, and brown in the oven. 

DEVIIJyED SCALLOPS— II 

Clean a quart of scallops and parboil in their 
own liquor. Drain, reserving the liquor, and 
chop fine. Mix together half a cupful of but- 
ter, a teaspoonful of made mustard, a cupful of 
white stock, and salt and red pepper to season. 
Add the chopped scallops and their liquor, and 
put into a baking-dish. Sprinkle with crumbs, 
dot with butter, and bake for twenty min'ites. 

DKVII^ED SCALLOPS— III 
Prepare Creamed Scallops according to direc- 
tions previously given. Season with salt, celery 
salt, red pepper, and a little curry powder. Add 
enough bread-crumbs to make a smooth paste. 
Fill buttered shells, cover with crumbs, dot 
with butter, and brown in the oven. 



Scallops-ffortE TKHa^e 251 

DEVIU.ED SCALLOPS— IV 

Parboil a quart of scallops and drain. Mix 
together two tablespoon fills of butter, one table- 
spoonful each of tomato catsup and Worcester- 
shire, a teaspoonful of mustard, the juice of 
half a lemon, and half a teaspoonful each of salt 
and paprika. Bring to the boil, add the par- 
boiled scallops, reheat, and serve with toasted 
crackers and cheese. 

SCAIJ,OPS WITH EGGS 

Cover two cupfuls of scallops with salted 
boiling water, and simmer for ten minutes. 
Pour off the hot water and cover with cold 
water. Drain, and cut the scallops in two. Put 
two tablespoonfuls of butter into a saucepan, 
and when it melts, add the sauce. When they 
begin to color, add five eggs well beaten, and 
salt and pepper to season. Cook until the eggs 
set, stirring constantly. Serve on squares of 
buttered toast, and sprinkle with minced 
parsley. 

FRIED SCAIylvOPS— I 

Trim off the beards and black parts, rinse 
well, and drain. Saute in hot lard, drain on 
brown paper, and serve at once. 

FRIED SCALLOPS— II 
Prepare according to directions given above, 



252 Dow to Cook 5bell*3F feb 

dipping each one in milk and then in fiour be- 
fore frying. 

FRIED SCAIylvOPS— III 

Trim the scallops, rinse thoroughly, and wipe 
dry. Dip in egg and crumbs and fry in deep 
fat. Drain on brown paper and serve with a 
mayonnaise to which chopped pickles, capers, 
olives, and parsley have been added. 

FRIKD SCAIyLOPS— IV 

Prepare according to directions given above, 
and dip in milk. Then dip in a cupful of sifted 
cracker crumbs to which one-fourth cupful of 
flour, and pepper and salt to season have been 
added. Fry in deep fat and drain on brown 
paper. 

FRIED SCAU.OPS— V 

Cover the scallops with boiling water and let 
stand for five minutes. Drain and wipe dry. 
Mix together four tablespoon fuls of olive-oil and 
one tablespoonful of vinegar. Pour over the 
scallops with salt and pepper to season, and let 
stand for an hour. Drain, dip in cracker dust, 
then in egg t then in cracker dust, and fry in 
deep fat. Serve with lemon quarters or tomato 
sauce or rashers of bacon. 



Scallops— JfortE TKHaBS 253 

FRIED SCAI^OPS— VI 

Cover the scallops with boiling water and let 
stand for five minutes. Drain, dry, and season. 
Dip in crumbs, then in egg y then in crumbs 
again, and fry in deep fat. 

FRIED SCAUyOPS— VII 

Put one quart of cleaned scallops into a sauce- 
pan and cook until they begin to shrivel. Drain 
and dry, season with salt and pepper, roll in 
crumbs, dip in egg and crumbs, and fry in deep 
fat. 

CREAMED SCAIvIyOPS 

Prepare according to directions given for 
Creamed Shrimps. 

SCAIylyOPS FRIED IN BATTER 

Make a batter of one cupful of flour, one egg y 
a teaspoonful of olive-oil, half a teaspoonful of 
salt, and half a cupful of milk. Season the 
scallops with salt and pepper, drop them into 
the batter, and drop by spoonfuls into deep fat. 
Drain on brown paper and serve at once. 

SCAUvOP FRITTERS 

Boil scallops for five minutes, drain and dry 
on a cloth. Sift together one cupful of flour 



254 t)ow to Cook SbelUffteb 

and half a teaspoon ful each of baking-powder 
and salt. Add half a cupful of milk, two well- 
beaten eggs, and a teaspoonful of olive-oil. Mix 
thoroughly, dip the cold scallops into this batter, 
and fry in deep fat. 

STEWED SCALLOPS— I 

Put two cupfuls of scallops into a saucepan 
with half a blade of mace, a pinch of sugar, and 
water to cover. Simmer until tender. Melt two 
tablespoonfuls of butter, add two tablespoon fuls 
of flour, and cook thoroughly. Add the liquor 
drained from the scallops and cook until thick, 
stirring constantly. Add the scallops, three 
tablespoonfuls of cream, and salt, pepper, and 
grated nutmeg to season. Reheat, and serve. 

STEWED SCALLOPS— II 

Prepare according to directions given for 
Stewed Oysters. 

SCALLOPS SAUTE 

Boil one pint of scallops for fifteen minutes, 
drain, and chop fine. Squeeze the juice of two 
lemons over them, season highly with salt and 
red pepper, and fry in butter for ten minutes. 
Serve very hot on toast. 

STEAMED SCALLOPS 
Put a pint of scallops into a saucepan with a 



Scallops— 3Fort£ WLav* 255 

tablespoon ful of butter, two tablespoonfuls of 
water, and salt and pepper to season. Set into 
a steamer and steam until tender. Season with 
minced parsley and serve on toasted rounds of 
baking-powder biscuit. 

PLAIN SCALLOPS 

Parboil in salted water for three minutes, 
drain, cool, and cut in two. Cover with French 
dressing and garnish with lettuce leaves. Serve 
with toasted crackers and cheese. 

SCALLOP SCRAMBLE 

Simmer two cupfuls of scallops in salted water 
for ten minutes. Drain in a colander, rinse 
with cold water, and cut each scallop in two. 
Put two tablespoonfuls of butter into a frying- 
pan, add the scallops, and cook until they begin 
to color. Add six eggs well beaten and salt and 
pepper to season. Cook until the eggs set. 
Serve on buttered toast and sprinkle with 
minced parsley. 

ESCALLOPED SCALLOPS— I 

Parboil a quart of scallops, drain, and cut into 
dice. Melt two tablespoonfuls of butter and fry 
in it a very small onion, chopped fine. Add half 
a cupful of mushrooms and cook five minutes 
longer. Add two tablespoonfuls of flour and 



256 ibow to (Took Sbell*jfteb 

cook thoroughly. Add one cupful each of scal- 
lop liquor and cream, and cook until thick, 
stirring constantly. Add the scallops, and salt 
and red pepper to season, and reheat. Fill but- 
tered shells, cover with crumbs, dot with butter, 
and brown in the oven. 

ESCAIJ/)P3D SCALLOPS— II 

Fry the scallops light brown in butter, then 
prepare according to directions given for 
Creamed Shrimps. Arrange in a baking-dish 
with alternate layers of seasoned crumbs, cover 
with crumbs, dot with butter, pour over sufficient 
milk to moisten, and bake brown in the oven. 

MAYONNAISE) OF SCALLOPS 

Soak the scallops in salted water, simmer for 
five minutes in boiling water, drain, cool, cut in 
pieces, and mix with a stiff mayonnaise. Serve 
on lettuce leaves. A small quantity of finely 
cut celery may be added if desired. 

SCALLOPS A LA NEWBURG 

Prepare according to directions given for 
Looster k la Newburg. 

SCALLOPS A LA BOSTON 

Clean a quart of scallops, drain, and heat to 
the boiling point. Drain again, and reserve the 



Scallops— jfort£ TOa^s 257 

liquor. Cream one-third of a cupful of butter, 
add half a teaspoonful of made mustard, a tea- 
spoouful of salt, a dash of red pepper, and two- 
thirds of a cupful of the liquor. Add the 
scallops, chopped fine, put into a baking-dish, 
cover with crumbs, dot with butter, and brown 
in the oven. 

SCAI^OPS A LA BRESTOISE 

Fry two cupfuls of scallops in a tablespoonful 
of butter for ten minutes. In another saucepan 
fry two chopped onions in butter. When brown, 
add one tablespoonful of flour, and cook thor- 
oughly. Add one cupful of the scallop liquor, 
and cook until thick, stirring constantly. Add 
the scallops chopped fine, salt, and white and 
red pepper to season, a bruised clove of garlic, 
half a cupful of fresh bread-crumbs, a table- 
spoonful of minced parsley, and the yolks of 
four eggs, well beaten. Heat thoroughly, and 
then cool. Fill buttered scallop shells with the 
mixture, cover with crumbs, dot with butter, 
and brown in the oven. 

SCAIvIyOPS A I,A FRAN£AISE 

Fry two cupfuls of scallops in butter, add two 
onions, chopped fine, and cook until the onion 
is tender. Add a tablespoonful of flour, and 
cook thoroughly. Add one cupful of the juice 
of the scallops, and cook until thick, stirring 



258 ftow to dooft SbelWtfiab 

constantly. Take from the fire, add the yolks 
of four eggs, well beaten, and enough bread- 
crumbs to make a smooth paste. Put into but- 
tered shells, cover with crumbs, dot with butter, 
and brown in the oven. 

SCALLOPS A LA HAVRAISE 

Clean a quart of scallops and put into a 
saucepan. Cover, cook for five minutes, drain, 
and chop. Chop an onion and a shallot, fry in 
butter, add the scallops, and sufficient stock to 
moisten. Season with salt, pepper, Worcester- 
shire, and tabasco. Add half a dozen chopped 
mushrooms, a teaspoonful of minced parsley, 
and enough bread-crumbs to make a smooth 
paste. Take from the fire, add the yolks of two 
eggs, well beaten, and cool. Fill buttered 
shells, cover with crumbs, dot with butter, and 
brown in the oven. 

SCALLOPS A LA POULETTE— I 

Melt a tablespoonful of butter, and fry in it 
two dozen prepared scallops. Season with salt 
and pepper, and add a wineglassful of white 
wine. Simmer for ten minutes, then thicken 
with a tablespoonful of flour rubbed smooth in 
a little cold water. Cook until thick, stirring 
constantly. Take from the fire, and add the 
yolks of three eggs beaten with three table- 



Scallops— JFottg Wags 259 

spoonfuls of cream. Add the juice of a lemon 
and a tablespoon ful of chopped parsley. 

SCALLOPS A IyA P0UI,3TTE— II 

Prepare according to directions given for 
Stewed Oysters, and stir in the yolks of two 
eggs, well beaten, just after taking from the 
fire. 



SHRIMPS 

Shrimps are in season from the middle of 
March to the first of June, and from September 
15th to October 15th. The canned shrimp is in 
season all the year, and is more generally used 
than any other canned shell fish. The best 
shrimps come from I^ake Ponchartrain. 



261 



FORTY WAYS TO COOK SHRIMPS 
CREAMED SHRIMPS 

Melt one tablespoon ful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of milk, and cook until thick, 
stirring constantly. Add two cupfuls of shelled 
shrimps broken into small pieces, season to 
taste, reheat, and serve. 

SHRIMP WIGGLE 

Prepare according to directions given for 
Creamed Shrimps, using equal quantities of 
broken shrimps and French peas. 

SHRIMPS ON TOMATO TOAST 

Melt one tablespoonful of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add one cupful of tomato-juice, and cook until 
thick, stirring constantly. Season with salt and 
pepper. Prepare Buttered Shrimps according 
to directions given in the recipe for Buttered 
Shrimps I, using half shrimps and half fresh 
mushrooms. Pour the sauce over buttered 
toast, arrange the shrimps and mushrooms 
263 



264 f)ow to Cook Sbellssjf ieb 

upon it, sprinkle with lemon-juice and minced 
parsley, and serve. 

SHRIMP PIE 

Use four cupfuls of shelled shrimps, two cup- 
fuls of bread-crumbs, and one cupful of cream 
to which a teaspoonful of Worcestershire sauce 
has been added. Use a baking-dish, arranging 
shrimps, crumbs, dots of butter, and pepper and 
salt to season in alternate layers. Have crumbs 
and butter on top. Pour over the cream and 
Worcestershire, and bake for half an hour. 

JEUJKD SHRIMPS 

Open a large can of shrimps and soak in ice- 
water for an hour. Dissolve half a box of pow- 
dered gelatine in cold water to cover, add to it 
one cupful of boiling water, the juice of two 
lemons, and a pinch of salt. Strain into a ring 
mould and put in half the shrimps. Set on ice. 
When the jelly is firm, loosen from the mould 
by dipping for an instant in boiling water. 
Turn out on a round platter, and put the rest 
of the shrimps in the middle with the small 
hearts of lettuce. Serve with mayonnaise. 

SHRIMP PATTIES 

Prepare according to directions given for 
Oyster Patties, seasoning the shrimps with red 
pepper and powdered mace. 



Sbrfmps— 3f oct£ TOags 265 

STUFFED SHRIMPS 

Shell large shrimps and soak in ice-water 
for thirty minutes. Mash anchovies and add 
enough butter to make a paste. Split the 
shrimps lengthwise without separating, fill with 
the anchovy butter, close them gently, and 
serve with toasted crackers and cheese. 

SHRIMP SCRAMBLE 

Mix together a can of washed and broken 
shrimps, half a cupful of cream, a teaspoonful 
of anchovy paste, and the yolks of two eggs, 
well beaten. Cook until the eggs begin to set 
and serve at once on buttered toast. 

SHRIMPS AND BOILED RICE 

Prepare according to directions given for 
Creamed Shrimps, seasoning with mace, red 
pepper, and salt. Serve in a deep platter with 
a border of boiled rice. 

SHRIMP CUTLETS 

Melt one tablespoonful of butter, add one 
tablespoon ful of flour, and cook thoroughly. 
Add half a cupful of boiling cream, and cook 
until thick, stirring constantly. Add one and 
one-half cupfuls of chopped shrimps. Take 
from the fire, add the yolks of three eggs, and 



266 t>ow to Cooft SbclUjf tab 

salt, pepper, grated nutmeg, and minced parsley 
to season. Cool, shape into cutlets, dip in egg 
and crumbs, and fry in deep fat. Stick a bit of 
macaroni into the small end of each cutlet to 
represent a bone. 

DEVTI^ED SHRIMPS 

Melt two tablespoon fuls of butter, add two 
tablespoonfuls of flour, and cook until brown. 
Add half a cupful of stock, and cook until thick, 
stirring constantly. Add one cupful of broken 
shrimps, the yolks of two hard-boiled eggs 
rubbed through a sieve, and salt, pepper, made 
mustard, and onion-juice to season. Reheat, 
fill a baking-dish or buttered individual dishes, 
cover with crumbs, dot with butter, and brown 
in the oven. 

SHRIMP CROQUETTES 

Prepare according to directions given for 
Creamed Shrimps, using only half a cupful of 
liquid. Take from the fire, add three eggs, well 
beaten, and cool. Shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. 

SHRIMPS AND MUSHROOMS 

Cut in small pieces one cupful of mushrooms 
and fry in butter. Heat one cupful of shelled 
and broken shrimps with one-fourth cupful of 



Sbrimps— 3Fort£ TKttaES 267 

cream. Bring to the boil, season with salt, red 
pepper, and a few drops of Worcestershire 
sauce. Add the fried mushrooms, and serve 
very hot. 

TOMATOES STUFFED WITH SHRIMPS 

Take half a dozen large tomatoes, cut off the 
tops, and scoop out the pulp, leaving a thin shell. 
Melt a tablespoonful of butter, add the tomato 
tops and pulp and cook until thick, seasoning 
with salt, pepper, minced parsley, and grated 
onion. Add one small can of shrimps cut fine 
and enough crumbs to make a paste. Fill the 
tomato shells, cover with crumbs, dot with butter, 
and bake in the oven. Serve with a border of 
boiled rice. 

SHRIMPS EN COQUIIylvE 

Prepare according to directions given for 
Crabs En Coquille. 

SHRIMP PATTIES 

Prepare according to directions given for 
Oyster Patties. 

BUTTERED SHRIMPS— I 

Melt a tablespoonful of butter, season highly 
with salt and pepper, and reheat in it slowly a 
cupful of shelled shrimps. Serve on thin 
circles of fried bread. 



268 Dow to Cook 5belU*jf iab 

BUTTERED SHRIMPS— II 

Heat two tablespoon fuls of butter, add one 
teaspoonful of flour and a tablespoon ful of to- 
mato juice. Season with salt, red pepper, and 
grated onion. When thoroughly hot add a can 
of well washed shrimps. Serve with toasted 
crackers. 

STEWED SHRIMPS— I 

Put into a saucepan two cupfuls of picked 
Shrimps, half a cupful of water and a teaspoon- 
ful of lemon-juice or vinegar. Season with salt, 
pepper, grated nutmeg, and powdered mace, and 
simmer for fifteen minutes. Thicken with one 
tablespoonful each of butter and flour thorough- 
ly mixed and blended with a little cold water. 
Cook until thick, stirring constantly, and serve 
on toast. 

STEWED SHRIMPS— II 

Heat a can of washed shrimps in butter. Add 
one cupful of boiling water, a tablespoonful of 
tomato catsup, a teaspoonful of lemon-juice, a 
pinch of red pepper, and half a teaspoonful of 
sugar. Heat thoroughly, and serve with toasted 
crackers. 

FRICASSEE OF SHRIMPS— I 

Cook together for thirty minutes a can of 



Sbttmpa— afortg TOa^s 269 

tomatoes, four cupfuls of water, and a small 
onion chopped fine. Rub through a sieve, re- 
heat, and season with pepper and salt. Add a 
tablespoonful of butter blended with a table- 
spoonful of flour and mixed with a little of the 
liquid. Cook for fifteen minutes, stirring con- 
stantly. Add two cupfuls of shelled shrimps, 
keeping them whole. Heat thoroughly and 
serve with boiled rice. 

FRICASSEE} OF SHRIMPS— II 

Prepare according to directions given for 
Creamed Shrimps, adding a pinch of soda to the 
milk. Just after taking from the fire, add a 
well-beaten egg. 

FRICASSK3 OF SHRIMPS— III 

Melt one tablespoonful of butter and fry in it 
half of a small onion chopped fine. Add two 
tablespoon fuls of flour and cook thoroughly. 
Add one can of strained tomatoes, season with 
salt and pepper, and cook for fifteen minutes. 
Add four cupfuls of shelled shrimps, and cook 
for ten minutes. Add the yolk of an egg well 
beaten, and take from the fire immediately. 

ESCALI,OPED SHRIMPS— I 

Prepare according to directions given for 
Creamed Shrimps, using one cupful o*" tomato 



270 f>ow to Cook SbelUfffsb 

juice for liquid, and adding a wineglassful of 
either red or white wine. Heat thoroughly, 
put into a baking dish, cover with crumbs, dot 
with butter, and brown in the oven. 

ESCAUvOPED SHRIMPS— II 

Prepare according to directions given for 
Creamed Shrimps. Arrange in a baking-dish 
or in individual dishes with alternate layers of 
seasoned crumbs, and add a little more milk to 
moisten. Cover with crumbs, dot with butter, 
and brown in the oven. 

ESCALLOP OF SHRIMPS AND MUSH- 
ROOMS 

Prepare according to directions given for 
Crabs and Mushrooms. 

MAYONNAISE OF CELERY AND SHRIMPS 
A LA MADAME BEGUE 

Boil two dozen nice shrimps, peel when cold 
and set aside. Take the yolks of three boiled 
eggs, mash them well with a spoonful each of 
butter, oil, vinegar, and salt and pepper to taste. 
Add the chopped whites, a bunch of celery cut 
in strips, and a spoonful of sliced pickles. Pour 
the whole on the shrimps and set in a cool place 
until ready to serve. 



Sbrtmps— jforte TKfla^a 271 

MAYONNAISE) OE SHRIMPS 

Prepare two cupfuls of shrimps, and break 
each one in two pieces. Mix with mayonnaise 
and serve with a border of lettuce leaves. A 
little finely cut celery may be added if desired. 

CURRIED SHRIMPS— I 

Melt one heaping tablespoon ful of butter, add 
one tablespoon ful of flour and cook thoroughly. 
Add one cupful of boiling water and cook until 
thick, stirring constantly. Add a tablespoon ful 
of curry powder and a teaspoon ful of grated 
onion. Heat thoroughly and add a can of 
shrimps well washed and drained. Cook for five 
minutes longer and serve with boiled rice and 
ice-cold bananas. 

CURRIED SHRIMPS— II 

Melt one tablespoonful of butter, add a table- 
spoonful of flour, and cook thoroughly. Add 
one cupful each of boiling water and tomato- 
juice and cook until thick, stirring constantly. 
Season with salt and pepper, add a can of shrimps, 
well washed and drained, and reheat. Serve 
with a border of boiled rice. 

CURRIED SHRIMPS— III 

Melt one tablespoonful of butter, add one 
tablespoonful of flour, and cook thoroughly. Add 



272 f>ow to Cook 5bell*jffsb 

two cupfuls of boiling water, two teaspoonfuls 
of curry powder, one teaspoonful each of 
chopped onion and chutney sauce, and salt to 
taste. Cook until thick, stirrring constantly. 
Add a can of well washed shrimps, reheat, and 
serve with boiled rice and ice-cold bananas. 

GREEN PEPPERS STUFFED WITH 
SHRIMPS 

Prepare a stuffing of shrimps and tomatoes 
according to directions given in the preceding 
recipe. Fill seeded green peppers with the 
stuffing, cover with crumbs, dot with butter, and 
put into a baking-pan with a little water. Bake 
until tender, basting often. 

SHRIMPS BAKED IN GREEN PEPPERS— I 

Cut the stem ends from half a dozen green 
peppers and carefully remove the seeds and veins. 
Soak the green peppers in cold water for half an 
hour. Melt one tablespoonful of butter, add 
half a teaspoonful of mixed mustard, and salt, 
pepper, celery salt, and grated nutmeg to season. 
Add one egg well beaten and mix thoroughly. 
Add two cupfuls of shelled and broken shrimps 
and enough grated bread crumbs to make a 
smooth paste. Fill the peppers, cover with 
crumbs, dot with butter, and arrange in a baking 
pan with the open side up. Bake for twenty 
minutes. 



Sbrimpa— forts m^e 273 

SHRIMPS IN PKPP3RS— ■ II 

Mix together one can of washed and broken 
shrimps, two tablespoon fuls of butter, a tea- 
spoonful of mixed mustard, salt and pepper to 
season, a pinch of celery seed, and one egg well 
beaten. Add enough crumbs to make thick. 
Pack in green peppers from which the seeds and 
veins have been removed, sprinkle with crumbs, 
dot with butter, and brown in the oven. 

SHRIMPS A I.A BORDELAISE 

Cut fine one cupful of shrimps, and add one 
tablespoonful of chopped ham. Melt one table- 
spoonful of butter, add one tablespoonful of flour, 
and cook thoroughly. Add one cupful of stock 
and cook until thick, stirring constantly. Add 
one tablespoonful of tomato or mushroom cat- 
sup, a tablespoonful each of chopped parsley and 
onion, and a bay -leaf. When the sauce is smooth 
and thick, add the shrimps and ham, reheat, 
season with salt and pepper, take out the bay- 
leaf, and serve. 

SHRIMPS A IyA CRKOIvB 

Put into a saucepan two cupfuls of shelled 
shrimps, one heaping tablespoonful of butter, half 
of a small onion chopped fine, and a bruised bean 
of garlic. Heat thoroughly, add one cupful of 
canned tomatoes, and salt and cayenne to sea- 
18 



274 t>ow to Cook Sbell^ff fsb 

son. Cook for ten minutes and add one-half 
cupful of French peas just before serving. 

SHRIMPS A LA HAVANA 

Melt a heaping tablespoonful of butter, and 
add a tablespoonful of flour. When hot, add a 
teaspoonful of grated onion, half a green pepper, 
chopped fine, and a pinch each of salt and sugar. 
Add a can of washed shrimps and heat thorough- 
ly, stirring constantly. Add four eggs, slighty 
beaten, and cook until the eggs begin to set. 
Serve at once. 

SHRIMPS A LA NBWBURG— I 

Prepare according to directions given for 
Lobster & la Newburg. 

SHRIMPS A LA NEWBURG— -II 

Prepare according to directious given for 
Lobster & la Newburg II. 

SHRIMPS A LA POULETTB 

Melt two tablespoonfuls of butter, add two 
tablespoon fuls of flour, and cook thoroughly. 
Add one and one-half cupfuls of white stock, 
and salt and pepper to season. Cook until thick, 
stirring constantly. Add one tablespoonful of 
anchovy paste and four cupfuls of shelled 



Sbrimps— #ort£ Wa^s 275 

shrimps. Heat thoroughly, and add the yolks 
of two eggs beaten smooth with half a cupful 
of cream. Take from the fire, add a tablespoon- 
ful of lemon-juice, and serve on toast. 

SHRIMPS A IyA ST. JACQUES 

Melt one tablespoonful of butter and fry in it 
a chopped onion. Add four cupfuls of chopped 
shrimps, one cupful of milk, and salt, pepper, 
and minced parsley to season. Heat thorough- 
ly, add the yolk of an egg well beaten, and take 
from the fire. Put into buttered shells, cover 
with crumbs, dot with butter, and brown in the 
oven. Garnish with slices of lemon. 

JAMBAIvAYA OF RICE AND SHRIMPS 
A I.A MADAME BEGUE 

Boil two dozen large shrimps. When cold, 
peel and set aside. Fry in hot lard a chopped 
onion and a cupful of rice washed in cold water. 
l,et the onion and rice fry well, add the shrimps, 
and stir constantly. When brown, add enough 
water to cover the whole. Season with salt and 
pepper, a bay-leaf, thyme, and parsley. Boil 
slowly until the rice is well cooked, adding 
more water as needed. When done, let it dry 
and serve very hot. 



276 Dow to Goofc Sbelteffteb 

SPAGHETTI WITH SHRIMPS A IvA 
MADAME BEGUE 

Cook a pound of spaghetti in salted boiling 
water until tender. Drain and place in a dish. 
Boil two dozen large shrimps, and when cold, 
peel and fry them in hot lard with a chopped 
onion. Season with salt and pepper. When 
done, spread over the spaghetti, and serve. 



THREE WAYS TO COOK SNAILS 

Snails are cleaned by placing in boiling water 
with wood ashes for fifteen or twenty minutes. 
Afterward they are put into tepid water for two 
or three hours, having first been put carefully 
out of their shells with a fork. Drain carefully, 
and rinse several times in cold water. The shells 
are scrubbed with a brush and then wiped dry. 

BAKED SNAILS 

Work together two tablespoon fuls of butter 
and one tablespoonful of minced parsley, adding 
salt, pepper, and grated nutmeg to season. Put 
a piece of the butter into each snail shell, lay a 
snail into each, and put another piece of butter 
on top. Lay the shells close together in a 
baking-pan, cover and put into a moderate 
oven for a few minutes. Serve very hot in 
the shells. 

BOURGOYNE SNAILS 

Let Bourgoyne snails stand for two or three 
days in salted water. Rinse several times in 

277 



278 f)ow to Gooft Sbell*jf fsb 

cold water, drain, and put into a saucepan. 
Cover with water, add a bunch of sweet herbs, 
half a dozen cloves and half a dozen peppercorns 
tied in a cloth, and salt to season. Cook until 
the snails fall from the shells, take out, trim off 
the tails and clean the shells. Chop together 
half a dozen shallots and a bunch of parsley. 
Add a tablespoonful of butter and mix thorough- 
ly. Add as much bread-crumbs, and enough 
white wine to make a smooth paste. Season 
to taste with pepper and salt, and mix thor- 
oughly. Partly fill the shells with this mixture, 
replace the snails, spread with more of the 
mixture, sprinkle with crumbs, dot with butter, 
and brown in the oven. 

SNAILS A LA MADAME BEGU^ 

Empty a basket of snails into a pan of salt 
water, and wash thoroughly, changing the water 
five or six times. Let them stand in clear water 
over night. Next day, put them on to cook in 
seasoned water. Skim frequently and boil until 
tender. 

For the sauce, fry green and white onions in 
oil. Add to this a cupful of dry bread-crumbs 
with a little chopped ham or bacon, and minced 
garlic to season. Mix thoroughly and add a 
glass of white wine. Thin the sauce to the 
proper consistency with the water in which the 
snails were boiled. Drain them and pick from 



Snails— Gbxce Way* 279 

the shells. Put the snails and sauce in alternate 
layers in a baking-dish, cover with crumbs, dot 
with butter, sprinkle with pepper and parsley, 
and bake in the oven. 



TERRAPIN 

There are three species of terrapin, the most 
valuable being the " Diamond Back " as may 
easily be guessed from the name. 

The Diamond Backs live in salt marshes near 
the coast. Formerly, they were very abundant 
and used to sit out on the bars and flats, sunning 
themselves on pleasant afternoons. Of late 
years, however, the terrapin has grown wise and 
is harder to catch. 

In winter he hibernates and does not eat. He 
digs himself a little house in the mud, drops in, 
pulls the mud ever him and begins his nap, but 
the disturbance of the mud locates the sleeper 
too often for his own good. Most terrapin are 
caught while they are asleep. 

The lady terrapin digs a nest in the sand and 
lays eggs in it. As to whether she sits on them 
to hatch them the reader is referred to Books on 
Natural History. 

" Brer Tarry pin 'low he gwine ter fish fer 
minners, en Brer Rabbit wink at Brer Tarrypin 
en 'low he gwine ter fish fer suckers." 

(Unci,e Remus.) 



281 



FORTY WAYS TO COOK TERRAPIN 

TO PREPARE TERRAPIN 

Plunge the terrapin head first into boiling 
water, cover and boil for fifteen minutes. Take 
out, remove the black skin from the shell and 
nails from the claws. Wash thoroughly in warm 
water and remove the under shell by chipping 
through the thinnest parts. Cut close to the 
shell, and pour away the water but keep the 
blood which will be found in the deep shell. 
Take out the gall-bladder, the sand-bag and 
entrail. Keep the eggs if there are any. Loosen 
the meat from the top shell by cutting through 
the spinal column just above the tail where it 
is attached to the shell. Put the terrapin into 
a pan and cut off the head. Separate the two 
fore and two hind legs to make four pieces. 
Trim off the claws and scrape off the thin outside 
covering. Keep in water until ready to use. 

BAKED TERRAPIN 

Pick the meat to pieces, season it with minced 

onion, allspice, minced parsley, and melted 

butter. Add a wineglassful of Madeira and a 

small quantity of cracker crumbs. Put into the 

283 



284 Dow to Goofc Sbeltefffsb 

top shell, cover with crumbs, dot with butter, 
put a few slices of lemon over the top, and bake 
in the oven. 

BAKED TERRAPIN A LA MARYLAND 

Melt one-third of a cupful of butter, add one- 
third of a cupful of flour, and cook thoroughly. 
Season with salt and pepper, and make to a 
paste with lemon-juice. Pack prepared terrapin 
into the deep shell, spread with this mixture, 
and bake in the oven. 

FRICASSEE OF TERRAPIN 

Fry the meat of two terrapins in butter with 
salt, pepper, and minced parsley to season. 
Add one tablespoon ful of flour, and cook 
thoroughly. Add sufficient cream to cover. 
Boil for five minutes, add a wineglassful of 
sherry and boil for ten minutes. Take from 
the fire, add the beaten yolks of four eggs, and 
four tablespoonfuls of melted butter. 

BROILED TERRAPIN 

Cut the meat of a terrapin into slices, season 
with salt and pepper, rub with melted butter, and 
broil. 

BREADED BROILED TERRAPIN 
Prepare according to directions given above, 



terrapin— jfortE Mass 285 

dipping in crumbs after rubbing in melted 
butter. 

CI.UB HOUSE TERRAPIN 

Use two pounds of prepared terrapin meat cut 
into dice. Put into a saucepan with two cupfuls 
of sherry, half a cupful of butter, and salt, red 
and white pepper to season. Bring to the boil, 
add the yolks of five hard-boiled eggs rubbed to 
a paste with half a cupful of olive-oil, reheat, 
add a wineglassful of brandy, and serve. 

TERRAPIN AU GRATIN 

Melt half a cupful of butter, add two table- 
spoonfuls of flour and cook thoroughly. Add 
one cupful of water in which terrapin has been 
cooked and cook until thick, stirring constantly. 
Season with salt, white pepper, cayenne, pow- 
dered mace, and allspice. Add the prepared 
meat of two terrapins cut fine, and three eggs 
beaten with a tablespoonful of cold water. Take 
from the fire, put into the upper shells of the 
terrapins, cover with crumbs, dot with butter, 
and brown in the oven. 

TERRAPIN CROQUETTES 

Prepare the terrapin and cook according to 
directions given for Lobster Croquettes. 



286 ibow to Goofc 5beU*jf fsb 

TERRAPIN CUTSETS 

Prepare the terrapin and cook according to 
directions given for lobster Cutlets. 

TERRAPIN PIE 

Prepare three terrapins according to directions 
previously given, and cut into dice. Fry in four 
tablespoon fuls of butter, add a tablespoonful of 
flour and two cupfuls of beef stock. Cook until 
thick, stirring con stan tly . Add on e cupful each 
of sherry and boiling cream, and salt, white and 
red pepper, and grated nutmeg to season . Cook 
for five minutes, add two tablespoonfuls of 
butter and a tablespoonful of minced parsley. 
I/ine a baking-dish with paste. Fill with the 
mixture, putting the terrapin eggs, if any, on 
the top. Cover with paste, gash the surface, and 
bake for about forty minutes. Serve with slices 
of lemon. 

CREAMED TERRAPIN 

Melt two tablespoonfuls of butter, add two 
tablespoonfuls of flour, and cook thoroughly. 
Add two cupfuls of cream and cook until thick, 
stirring constantly. Season with salt, red and 
white pepper, and grated nutmeg. Add two 
cupfuls of prepared terrapin meat cut into dice, 
and the well-beaten yolks of four eggs. Reheat, 
but do not boil, take from the fire and add one- 



{Terrapin— JFortE TKfla^a 287 

half cupful of Madeira and one tablespoonful of 
lemon-juice. 

TERRAPIN ROAST 

Prepare the meat according to directions pre- 
viously given. Allow for each terrapin a table- 
spoonful each of butter and flour blended 
together. Make very hot with sufficient cream 
to moisten, season with salt, red and black 
pepper, and add a few yolks of hard-boiled eggs. 
Serve very hot. 

TERRAPIN PATTIES 

Melt one tablespoonful of butter, add one 
tablespoonful of flour and cook until brown. 
Add one wineglassful of sherry and one cupful 
of the water in which terrapin has been cooked. 
Cook until thick, stirring constantly. Season 
with salt, red pepper, powdered mace, and 
minced parsley. Add two cupfuls of prepared 
terrapin meat cut into dice and simmer slowly 
until the meat is done. Fill hot patty cases 
with the mixture and serve at once. 

TERRAPIN IN CHAFING-DISH— I 

Put the meat of a terrapin in a chafing-dish, 
season with pepper and salt, and add enough 
butter to cook without burning. Simmer slowly 
until done, pour over a little sherry, and serve. 



288 ibow to Qooh 5bell*jf teb 

TERRAPIN IN CHAFING-DISH— II 

Prepare two terrapins according to directions 
previously given, and cut into dice, saving the 
juice. Blend two cupfuls of butter with half a 
cupful of flour, and put it into a saucepan with 
the juice, terrapin, eggs, liver, and two cupfuls 
of cream. Season with salt, red and black pep- 
per, and cook for five minutes. Rub the yolks 
of four hard-boiled eggs to a paste with a wine- 
glassful of Madeira, add to the terrapin, and 
reheat, but do not boil. Serve very hot. 

TERRAPIN IN CHAFING-DISH— III 

Put the meat of a prepared terrapin, with the 
juice, into a chafing-dish, and season with salt 
and red pepper. Add two tables poonfuls of 
melted butter and two tablespoon fuls of cream. 
Cook for five minutes, add two tablespoonfuls 
of Madeira, and serve. 

TERRAPIN IN CHAFING-DISH— IV 

Prepare a terrapin according to directions 
previously given. Cut into bits, reserving the 
juice. Put into a chafing-dish with the juice 
and a tablespoon ful of butter, seasoning with 
salt, red and black pepper, and a pinch of pow- 
dered sugar. Add a wineglass ful of sherry, and 
bring to the boil. Add a cupful of cream, the 
yolks of two hard-boiled eggs rubbed smooth 






Cerrapfn— 3fort£ TOag3 289 

with two tablespoon fuls of butter, and the ter- 
rapin eggs, if there are any. Put out the lamp, 
add the yolks of two eggs beaten smooth with 
four tablespoon fuls of cream, cover for five 
minutes, and serve. 

STEWED TERRAPIN 

Cut the meat of two terrapins into dice. Fry 
in butter, and season with salt, red and black 
pepper. Add half a cupful of water and a table- 
spoonful of butter rolled in flour. Cook for ten 
minutes, add two wineglassfuls of white wine, 
and cook for five minutes longer. Take from 
the fire, add the beaten yolks of two eggs, 
reheat, without boiling, and serve. 

TERRAPIN WHITE STEW 

Cut the meat of two prepared terrapins into 
dice. Put into a saucepan with half a cupful of 
water, three tablespoon fuls of butter, the juice 
remaining in the shells, and salt, red and white 
pepper, powdered mace, and allspice to season. 
Simmer for fifteen minutes. Add the mashed 
yolks of six hard-boiled eggs, mixed with two 
cupfuls of cream, one cupful of sherry or Ma- 
deira, the terrapin eggs, and half a lemon, 
sliced. Heat thoroughly, but do not boil. 
Serve at once. 



2qo ibow to Cook SbelUif tsb 

TERRAPIN BROWN STEW—I 

Melt half a cupful of butter, add two table- 
spoonfuls of flour, and cook until brown. Add 
two cupfuls of the water in which terrapin has 
been boiled, and cook until thick, stirring con- 
stantly. Season with salt, red and white pep- 
per, powdered mace, and allspice. Add the 
prepared meat of two terrapins cut into dice, 
half a lemon sliced, and one cupful of sherry or 
Madeira. Reheat, without boiling, and serve 
very hot. 

TERRAPIN BROWN STEW— II 

Melt two tablespoon fuls of butter, add two 
tablespoon fuls of flour, and cook until brown. 
Add two cupfuls of beef stock, and cook until 
thick, stirring constantly. Season with salt, 
red and white pepper, the juice of a lemon, two 
glasses of sherry, and a tablespoonful of chopped 
parsley. Add the prepared meat of two terra- 
pins cut into dice, reheat, and serve with a 
garnish of fried bread and slices of lemon. 

VIRGINIA TERRAPIN STEW 

Cut the prepared meat of two terrapins into 
pieces, and fry slowly with the eggs in butter. 
Take from the fire and keep hot. Beat together 
the yolks of two eggs, a wineglassful each of 
sherry and Madeira, half a cupful of currant 






terrapin— ffortg TKflaES 2 9i 

jelly, half a cupful of melted butter, and salt, 
cayenne, powdered nutmeg, and mace to season. 
Bring the sauce to the boil, but do not allow it 
to boil. Pour over the hot terrapin, and serve 
at once. 

STEWED TERRAPIN WITH CREAM 

Prepare according to directions given for 
Fricassee of Terrapin, omitting the parsley and 
the melted butter, using Madeira instead of 
sherry, and adding a tablespoon ful of lemon- 
juice. Season with grated nutmeg, and serve 
very hot. 

STEWED TERRAPIN A IyA BAI/TIMORE 

Chop fine two onions, two carrots, two bay- 
leaves, two shallots, a clove of garlic, and half a 
pound of bacon and raw ham mixed. Add two 
tablespoon fuls of butter and a cupful of red wine. 
Cook slowly until the vegetables are done. Add 
one tablespoonful of flour blended with a wine- 
glassful of Madeira and one cupful of stock. 
Cook until thick, stirring constantly, seasoning 
with salt and red pepper. Add the prepared 
meat of two terrapins and reheat. Add a table- 
spoonful of butter and the juice of alemon, and 
serve. 

STEWED TERRAPIN A LA MARYLAND— I 

Put the meat of two terrapins into a saucepan 



2q2 1bow to Cook SbelUdfisb 

with a wineglassful of Madeira, two tablespoon- 
fuls of butter, and salt and red pepper to season. 
Bring to the boil and add one cupful of cream 
and the mashed yolks of three hard-boiled eggs. 
Reheat without boiling and serve very hot. 

STEWED TERRAPIN A IyA MARYLAND— II 

Prepare according to directions given for 
Stewed Terrapin a la Maryland — I, substituting 
four fresh egg yolks for the hard-boiled eggs. 

TERRAPIN STEW A LA RICHMOND 

Simmer for ten minutes over a slow fire the 
prepared meat of two terrapins dredged in flour, 
with one-quarter of a cupful of brandy and half 
a cupful of sherry. Season with salt, red and 
black pepper, and powdered mace. Cook for 
ten minutes, add half a cupful of butter and half 
a cupful of cream in which a teaspoon ful of flour 
has been rubbed smooth. Cook for ten minutes 
longer, then peel the eggs carefully, put them 
in whole, and cook three minutes longer. If 
there are no terrapin eggs use the yolks of hard- 
boiled hen's eggs. 

TOASTED TERRAPIN— I 

Cut the meat of two prepared terrapins into 
dice. Season with salt and red pepper, and 
heat thoroughly with a little sherry. Heat in 



terrapin— jfovtB TOftags 293 

a double boiler one cupful of cream with a pinch 
of soda. Add the yolks of six hard-boiled eggs 
rubbed smooth with three tablespoonfuls of 
butter, and bring to the boil. Add to the hot 
terrapin, and serve at once. 

TOASTED TERRAPIN— II 

Rub the yolks of six hard-boiled eggs smooth 
with one cupful of butter. Add one teaspoon- 
ful of flour and the chopped meat of three 
prepared terrapins. Cook for five minutes, sea- 
soning with salt, red and white pepper. Take 
from the fire, add a wineglassful of sherry and 
two hard-boiled eggs chopped. 

TOASTED TERRAPIN— III 

Prepare three terrapins and cut the meat into 
dice. Reheat with one cupful of the liquor in 
which it has been boiled. Thicken with two 
tablespoonfuls of flour blended with one table- 
spoonful of butter and mixed with a little of the 
hot liquor. Rub the yolks of five hard-boiled 
eggs to a smooth paste, with one cupful of 
butter, one cupful of sherry or Madeira, and salt 
and red pepper to season. Add to the terrapin, 
reheat, add one cupful of thick cream, bring to 
the boil, and serve immediately. 

TOASTED TERRAPIN— IV 

Prepare two terrapins according to directions 



294 Ibow to Gooft SbelUJFteb 

previously given. Season with red and black 
pepper and salt. Put into a saucepan with the 
liquor that has come from the terrapin while 
being cut up, and one cupful of butter mixed 
with two heaping teaspoonfuls of flour. Cover 
closely, simmer until the meat is tender, and 
serve in a deep dish. 

TERRAPIN A IyA BAI/TIMORE 

Prepare one terrapin according to directions 
previously given. Cut the meat into dice and 
cook slowly in three-quarters of a cupful of 
chicken stock, and one and one-half tablespoon- 
fuls of sherry or Madeira. Add the liver and 
eggs of the terrapin, a tablespoonful of butter, 
and salt, pepper, and cayenne to season. Take 
from the fire, add the yolks of two eggs well 
beaten, and serve. 

TERRAPIN A IyA CHAMBERLAIN 

Prepare two terrapins according to directions 
previously given. Mix together the yolks of 
four hard-boiled eggs, two-thirds of a cupful of 
butter, two win eglassfuls of sherry or Madeira, 
three tablespoon fuls of flour, and enough cream 
to make a smooth, thin sauce. Add the pre- 
pared terrapin, season with salt and red pepper, 
heat thoroughly, and serve smoking hot. 



terrapin— jfortg HBla^ 295 

TERRAPIN A IvA COLUMBIA 

Prepare two terrapins according to directions 
previously given. Cut into dice, put into a 
saucepan, add water to cover, and simmer for 
fifteen minutes. Mash the yolks of two hard- 
boiled eggs to powder, and rub to a paste with 
two teaspoonfuls of butter. Boil six table- 
spoonfuls of cream with a bit of soda, and add 
gradually to the paste. Season with salt, cay- 
enne, and grated nutmeg, and add to the stewed 
terrapin. Bring to the boiling point, add two 
teaspoonfuls of sherry, and serve very hot. 

TERRAPIN A LA MANHATTAN 

Prepare a terrapin according to directions 
previously given, and cut into dice. Simmer 
in its own liquor until tender, drain and cook 
for ten minutes in three tablespoon fuls of but- 
ter. Add one tablespoon ful of arrowroot dis- 
solved in one cupful of cream, and cook until 
thick, seasoning with salt, black pepper, cay- 
enne, grated nutmeg, cloves, and powdered 
mace. Cook until thick, add the terrapin eggs 
and three tablespoonfuls of sherry. Serve 
immediately. 

TERRAPIN A IyA NEWBURG 

Prepare the terrapin according to directions 
previously given, and cook like Lobster & la 
Newburg. 



296 ibow to Cook Sbeil*jFf0b 

TERRAPIN A LA PHILADELPHIA— I 

Prepare according to directions given above, 
using the yolks of two raw eggs well beaten, 
instead of the pounded yolks. Heat thoroughly, 
but do not boil. If there are no terrapin eggs, 
drop in the yolks of a few hard-boiled eggs. 

TERRAPIN A LA PHILADELPHIA— II 

Prepare two terrapins according to directions 
previously given, and cut into dice, saving the 
juice. Put into a saucepan with the liver and 
terrapin eggs, if there are any. Break one cup- 
ful of butter into pieces, roll each piece in flour, 
and add to the terrapin. Heat thoroughly. 
Mash to a smooth paste the yolks of six hard- 
boiled eggs with two tablespoon fuls of sherry 
or Madeira, and add to the terrapin with one 
cupful of cream, half a cupful of wine, and salt, 
cayenne, and powdered mace to season. Bring 
to the boil, and serve. 

TERRAPIN A LA ROI 

Mash the yolks of three hard-boiled eggs 
with one cupful of butter and three tablespoon- 
fuls of browned flour. Mix carefully with one 
and one-half cupfuls of cream. Cook until thick 
in a double boiler, stirring constantly. Season 
with salt and red pepper. Add the meat of two 
prepared terrapins cut into dice and a wine- 



Gerrapin— JfortE Wags 297 

glassful of sherry. Reheat, but do not boil, 
and serve very hot. 

TERRAPIN A IyA STANTON 

Prepare according to directions given for 
Terrapin a la Baltimore — II, adding one table- 
spoonful each of butter and flour, blended 
together and mixed with half a cupful of cream. 
Cook until thick, take from the fire, add the 
yolks of four beaten eggs instead of two, and a 
tablespoonful of sherry. Serve in a deep dish 
garnished with toast points. 

TERRAPIN A I,A WASHINGTON 

Prepare one terrapin according to directions 
previously given, melt one and one-half table- 
spoonfuls of butter, add one and one-half 
tablespoon fuls of flour, and cook thoroughly. 
Add one cupful of cream, and cook until thick, 
stirring constantly. Season with salt and red 
pepper, add the terrapin with its eggs, and one- 
half cupful of chopped mushrooms. Take 
from the fire, add two eggs beaten with two 
tablespoon fuls of sherry, reheat, and serve 
immediately. 



WHEN? 

" Once," said the Mock Turtle at last, with a 
deep sigh, " I was a real Turtle.' ' 

Alice in Wonderland. 



FIVE WAYS TO COOK TURTLE 

STEWED TURTLE— I 

Prepare the turtle according to directions 
given for terrapin. Cut the meat into dice and 
put into a saucepan. Season with salt, red 
pepper, powdered mace, and lemon-juice, and 
add white wine to cover. Simmer until the 
meat is very tender, and add three or four sliced 
hard-boiled eggs. 

STEWED TURTLE— II 

Prepare according to directions given above, 
substituting stock or turtle soup for the wine. 

FRICASSEE OF TURTLE 

Prepare the turtle according to directions 
previously given. Cut into dice, season with 
salt, pepper, mushroom catsup, grated onion, 
and kitchen bouquet. Add enough water to 
cover, and simmer for half an hour. Melt a 
tablespoonful of butter, add a tablespoonful of 
flour, and cook until brown. Take from the 
301 



302 ibow to Cooft SbclWffieh 

fire and cool. Beat together the yolk of an egg 
and a wineglassful of sherry. Blend carefully 
with the flour mixture, stir it into the turtle, 
bring to the boil, and serve in a deep dish. 

RAGOUT OF GREEN TURTLE 

Prepare the turtle according to directions 
previously given, and cut into dice. Fry two 
cupfuls of the meat in butter, add two table- 
spoonfuls of flour, and cook thoroughly. Add 
three cupfuls of chicken stock, and cook until 
thick, stirring constantly. Season with salt, 
red pepper, minced parsley, thyme, and a bay- 
leaf. Add a dozen parboiled button onions, a 
slice of bacon chopped fine, and half a dozen 
fresh mushrooms, peeled and cut into bits. 
Simmer until the turtle is very tender. 

ESCALLOPED GREEN TURTLE 

Prepare the turtle according to directions 
previously given, and cut into dice. Chop an 
onion fine, fry in butter, add one tablespoonful 
of flour, and cook thoroughly. Add one and 
one-half cupfuls of stock and two cupfuls of 
turtle meat. Rub to a paste with a tablespoon- 
ful of butter the mashed yolks of two hard- 
boiled eggs. When the turtle is tender, add 
the egg paste, a teaspoon ful of parsley, and half 
a dozen chopped mushrooms. Fill the deep 



Guttle— five lIHlaES 303 

shell, cover with crumbs, dot with butter, and 
bake in the oven. 

TURTLE SOUP A LA MADAME BEGUE 

Select a turtle of the desired size. Clean it 
well and cut in small pieces. If when bought, 
some of the inside is added to the meat, scrape 
well and cut small also. Fry a large onion in 
hot lard ; when done add a tablespoonful of 
flour, and let the whole brown nicely ; put in the 
meat, and let it fry a while. Add tomatoes, the 
quantity of bouillon needed, and a glass each of 
white and Madeira wine. Season to taste with 
pepper, a few cloves, and a bouquet, consisting 
of a couple of bay-leaves, thyme, and parsley. 
Lastly, add two teaspoonfuls of Worcestershire 
sauce. Serve with toasted bread. 



P.S. — This is all we know about shell-fish. 
If we should ever learn any more it will appear 
in another book, 

O. G. 



304 



AWftfonai /Recipes 305 



3 o6 HD&itional IRectpe* 



HODitional IRecipes 307 



308 HDDitional IRecfpes 



flODWonal iRecfpee 309 



3io HO&ftfonal TRecipea 



additional IRecipe* 



3i2 HOOitional IReclpes 



Addition*.! iRecipea 313 



3i4 ?tf>&ttional Uecfpes 



FiDDttional IReclpes 315 



316 flODftfonal "Recipes 



INDEX 

Ci,ams, one hundred an 1 fifty ways to cook, 4 
a V Allemande, 33 
k V Americaine, 32 
a la Bechamel, 33 
a la Kalamazoo, 33 
k la Madrid, 33 
a la Marquise, 33 
k la Maryland, 34 
k la Merrill, 34 
k la Minden, 34 
soft, a la Newburg, No. I, page 12 ; No. II, 

III, page 13 
k la Poulette, 35 
a la Reine, 35 
k la Snowden, 35 
k la Supreme, 35. 
k la Waldorf, 35 
au Gratin, 30 
Baked, 14 

Baked, New Jersey, 24 
Baked, with green peppers, No. I, II, 14 
Baked, soft, 24 
Broiled, 23 

Broiled, k la Maitre d' Hotel, 23 
3i7 



318 UnDex 

Clams — continued 

Broiled, with bacon, 23 

Broiled t on toast, 23 

Breaded, broiled, 24 

Bouchers, 31 

Canapes, No. I, II, III, 25 

Casserole, No. I, II, 25 

Creamed, No. I, II, 9 

Creamed, with green peppers, 10 

Creamed, on the half shell, 10, with onions, 

10, in chafing-dish, 26 
Chowder, 5, soft, 5 
Chops, 31 
Club House, 28 
Cocktail, No. I, II, III, page 4 ; No. IV, 

page 5 
Coddled, 32 

Coquilles, 31, on crackers, 31 
Cromeskies, 29, in crusts, No. I, II, 21 
Croquettes, No. I, II, 15 
Cutlets, 28 
Curried, 27 
Devilled, No. I, II, 8 
Devilled, fried, 8 
New England Devilled, 9 
Kscalloped, No. I, II, page 6; No. Ill, IV, 

V, page 7 
Fried, 12 

Fried in batter, 27 
Fried in bread case, 29 



ITn&e* 319 

Ci^ams — contin ued 
Fried, soft, 12 
Fricassee, 27 
Fritters, No. I, page 17 ; No. II, III, IV, 

page 18 ; No. V, VI, page 19 
Frozen, 26 
Griddled, 30 
Grilled, 32, in ice, 29 
Loaf, No. II, 23 
Creole Loaf, 31 

Little Neck, 28, with Madeira, 31 
Minced, No. I, page 16 ; No. II, III, page 20 
Minced, on toast, 20 
Nests, 31 

Panned, No. I, II, III, 20 
French panned, 21 
Pie, No. I, II, 16 
Connecticut pie, 16 
Long Island pie, 17 
Maryland pie, 17 
Pot-pie, 17 
Pickled, 28 
Pigs in blankets, 29 
Pickled salad, 25, 
Rissoles, 30 

Roast, k la Maitre d> Hdtel, 21 
Connecticut roast, 22 
Oven roast, 22 
Pan roast, 21 
in Ramekins, 32 



320 i:n&er 

CXams — continued 

Rhode Island roast, 22 

Roasted, soft, 21, 

Salad, 25 

Sandwiches, 29 

Saute\ 27 

Stew and bacon, 29 

in brown sauce, 32 

Scrambled, 26 

Shortcake, 32 

Souffle^ 30 

Steamed, 26 

Stewed, No. I, page 10; No. II, III, IV, V, 
page 11 ; No. VI, page 12 

Stuffed, 24 

Stuffed, No. I, II, 24 

Stuffed and spindled, 30 
Crabs, eighty -five ways to cook, 39 

a V Anglaise, 60 

a la Baltimore, 60 

a la Caspar, 61 

a la Dumas, 63 

a la Marseilles, 63 

a la Newburg, 64 

a la Provence, 64 

a la Reine, 64 

a la Remoulade, 65 

a la St. Jean, 65 

a la St. I/awrence, 66 

a la Terrapin, 65 



IFnfcex 321 

Crabs — continued 
ail Gratin, 59 
Baked, 46 
Baked curried, 50 
Baked in shells, 50 
Boiled a la Washington, 66 
Broiled soft-shell, No. I, II, 52 
Buttered, 66 

Canapes, No. I,-III, 47-43 
Croquille, No. I, II, 49 
Creamed, No. I, II, 54 
Creamed au Gratin, 54 
Croquettes, No. I, II, 52 
Croquettes, quick, 53 
Curried, 51 
Cutlets, No. I, II, 46 
Devilled No. I, II, 39; III, IV, V, 40 
Devilled, No. VI-XIV, 41-43 
Devilled creamed, No. I, II, 44 
Devilled stuffed, a la Bernhardt, 44 
^scalloped, 55 

Kscalloped with mushrooms, 55 
Farci, No. I, II, 45 
Farci with tomato sauce, 45 
Fricassee, No. I, 46 ; No. II, III, 47 
Fried soft-shell, No. I, II, 53 ; III, 59 
Mayonnaise, 59 

Minced, 58, with Mushrooms, 55 
Rarebit, 60 
Salad, 59 



322 ITnDejc 

Crabs — con tinned 

Stewed a la Creole, 56 

Stew, No. I, II, 51 

Stuffed a la Bernhardt, 57 

Stuff, 57 

Stuffed with mushrooms, 57 

Timbales, 58 

Tomatoes stuffed with, 58 

Soft, a la Creole, No. I-V, 61-63 

Soft-shell, baked, 50 

Soft-shell in butter, 67 

Soft, saut£, No. I, II, 56 

Stewed soft-shell, 55 

Crawfish, ten ways to cook, 71 
a la Bordelaise, 74 
a la Colbert, 64 
a la Francaise, 75 
a la Marini&re, 75 
&la Nancoise,75 

Bisque of, a la Madame Begu£, 72 
Bisque of, a la Victor, 73 
Court Bouillon, No. I, II, 71 
Curried, 72 
^scalloped, 71 
Patties, 72 

Fishy observations, 1 

IyOBSTERS, one hundred and seventy-five ways 
to cook, 91 
& V Allemande, 135 



flnfcex 323 

IvOBST^RS — con tin ued 
a la Baltimore, 135 
a la Bechamel, 136 
a, la Bechamel, stuffed, 136 
a la Bordeaux, 136 
a la Bordelaise, 137 
a la Brooklyn, 138 
a la Cape Cod, 139 
a la Cecil, 139 
a la Chesapeake, 140 
a la Creme, 140 
a la Creole, I., II., 140 
a la Delmonico, 141 
a la Duchess, 141 
a V Empress, 142 
a V Espagnole, 142 
aP Indien, 142 
a la Italienne, 143 
a la Iyyons, 143 
a la Marquise, 144 
a la Nantaise, 145 
a la Naples, 145 

a la Newburg, No. I,-X, 146-149 
a la Newburg, quick, No. I, II, 149 
a la Poulette, 150 
a la Roi, 151 
a la Ravigote, 150 
a la Thackeray, 151 
a la Waldorf, 151 
a la Washington, 162 



324 irnDex 

I<-obsT3r$ — con tin ued 

Baked, 134 

Baked a la Bechamel, 126 

Baked creamed, 127 

Baked in the shell, 126 

Boiled, 129; en brochette, 130 

Broiled, 128 

Broiled, & la Maitre d' Hotel, 144; a la Nan- 
tucket, 145 

Buttered, No. I-IV, 102-103 

Canapes, No. I, II, 117; en casserole No. I, 
98 

Chops, I-IV, 1 01-102 

Chowder, 134 

Cream, 131 

Creamed, 126 

Creamed baked, 127 

Creamed, on toast, 127 

Croquettes, I-III, 103-104 

Cream croquettes, 104 

Croquettes, devilled, 115 

Crumbled, 130 

Crusts, No. I, II, 125 

Croquilles, No. I, II, 121-122 

Curried, No. I- VI, 107-108 

Curried, a la Newburg, no; American, 
109; brown, no; creamed, in; cutlets, 
no ; stuffed, 109 ; South Sea, in ; quick, 
109 

Cutlets, No. I-IV, 92-93, 1 19-120; a la 



IFnDex 325 

Lobsters- — continued 

supreme, 94 ; a la Victoria, 120 ; creamed, 
93; curried, no; May Irwin's, 93 

Devilled, No. I-V, 111-113 ; croquettes, 
115 ; fried, 114 ; stuffed, 115 ; on toast, 113 

33scalloped, No. I-IV, 105-106 ; in the 
shell, 106 

Farci, No. I-III, IT5-116 

Fried, 128 

Fried devilled, 114 

Fricassee No. I-V, 96-97 ; a la Creole, 97 ; 
baked, 97 

Fritters, No. I, II, 116-117 

Frizzled, 133 

au Gratin, 129 

Jellied, 127 

Kromeskies, 132 

May Irwin's devilled, 114; with mush- 
rooms, 94-95 

Omelet a la Parisienne, 150 

Patties, No. I, II, 120-121 

Plain, No. I, II, III, 91 

Potted, 133 

Pigs in blankets, 134 

Ragout of, 125 

Ragout of, and oysters, 115 

Ramekins, 128 

Rice case, 131 

Rissoles, 128 

Salade, 129 



326 IfnDex 

L,obsTERS — continued 
Salpicoti of, 132 
Sandwiches, 130 
Savory, 131 
Spindled, 129 
Stewed, No. I, II, 123; quick, 124; a la 

Bordelaise, 137 ; & la Gloucester, 124 
Stuffed, 122 ; a la Bechamel, 136 ; a. la 

Merinole, 144 ; a la Narragansett, 122 
Souffle\ No. I, II, 118 
Souffle" a laFrancaise, 118 
Tarragona, 133 
Timbales, No. I-III, 99-100 
Timbales, a la Supreme, 100 
Wiggle, 131 

MUSSBI.S, twenty ways to cook, 79 
a T Americaine, 81 
k la Baltimore, 82 
a la D&i6e, 82 
a la Lyons, 83 
a la Marquise, 83 
a la Maryland, 84 
a la Matelote, 84, 
a la Poulette, 84 
a la Richmond, 85 
a la Reine, 85 
a la Villeroi, 86 
& la Washington, 86, 
au Gratin, 81 



iTnDer 327 

M USSEXS — continued 
Baked in shells, 80 
Creamed, 80 
^scalloped, 79 
Fried, 79 
Steamed, 80 
Stewed, I, 81 
Stewed a la Marini&re, 83 

Oyster Crabs, ten ways to cook, 235 
a la Boston, 237 
a la Hollandaise, 236 
a la Newburg, 236 
a la Poulette, 236 
a la Reine, 237 
Fricasseed, 238 
Fried, No. I, II, 235 
Mayonnaise of, 235 
on toast, 235 
Saut£, 238 

OYSTERS, two hundred and fifteen ways to cook, 

155 
a T Allemande, 222 
a T Americaine, 222 
a la Bechamel, No. I, 222 ; No. II, 223 
a la Bruxelles, 223; baked, 224 
a la Dumas, 223 
a la Hollandaise, 224 
a 1' Indien, 225 



328 ITnDex 

Oystkrs — continued 

& la Kalamazoo, 225 

a la Ma rid, 225 

a la Maryland, 226 

a la Marquise, 226 

a, la Mali, 227 

a la Newburg, 227 

a la Pomeroy, 227 

a la Poulette, 228; No. II, 228; No. Ill, 229 

£t la Reine, 229 

a la Roi, 230 

a la Snowdon, 230 

a la Supreme, 240 

a la Villeroi, 231 

Angels on Horseback, 155 

au Gratin, 192 

Baked, 155 

Baked creamed, 158 

Bombay curry, 167 

Creamed baked, with cheese, 158 

Baked, with mushrooms, 157 

Baked in the shell, No. I, II, III, 156 

Bouch£es, 162 

Bonne-Bouche, 161 

Broiled, 158 ; k V Espagnole, 160 ; a la 
Maitre d' Hotel, 160 ; with bacon, 159 ; 
breaded and broiled, 159 ; with celery, 
159; Philadelphia, 169; on toast, 159 

Canapes, No. I, II, III, pages 162, 163 

Casserole, No. I, II, 164 



tfnDex 329 

OYSTERS — contin ued 

Cheese with, 165 

Chops, 166 

Clubhouse, 165 

Cocktail, No. I-IV, 172-173 

Coddled, 163, 164 

Coquilles of, 174 

on, Crackers, 166 

Creamed, No. I-III, 170-171 

Creamed, with mushrooms in crusts, 171; 
with green peppers, 172; on the half shell, 
172; with cream, 172 

Creamed and baked, 158 

Croquettes, No. I, II, III 5 IV, V, 168, 169, 170 

Crumbled, 166 

Curried, 167 

Cutlets, No. I, II, 174 

Devilled, No. I, II, 175; and broiled, 176 

East Indian curry, 167 

^scalloped, No. I-XI, 177-180; with maca- 
roni, No. I-III, 181, 182; PAllemande, 
182 

Fricassee, No. I, II, III, IV, V, 190, 191; 
Virginia, 192 

Fried, No. I, II, III, 184; and devilled, 
185, No. II, 185; & la I^yons, 185; a la 
Versailles, 188; Southern, 186; in bread 
case, 186; with tomato sauce, 186; in 
butter, 187; a la Finnelli, 187; stuffed, 187; 
a la Supreme, 188; English, 189 



33° ITnDejc 

Oysters — continued 

Fritters, No. I, II, 182-183 

Frizzled, 183 

in brown sauce, I, II, 160-161 

in crusts, 174 

in forcemeat, 183 

in ice, 193 

Griddled, 192 

Kabobs, 220 

Kromeskies, 220 

Loaf, No. I, II, 194; Creole, 195 

Minced, No. I, II, 195 

Nests, 183 

Omelet, 197; a la Madame Begu&, 197 

Panned, No. I, II, III, 200, 201; French, 201 

Patties, No. I, II, 198 

Pickled, No. I-III, 199-200 

Pie, Rhode Island, 203; Boston, 203; with 
sweetbread, 203; Maryland, 204; with beef- 
steak, 204; Virginia, 202; English, 202 

Pigs in blankets, 198 

Pot-pie, 202 

Ramekins, 515 

Rarebit, 207 

Raw, 221 ; on the half shell, 221 

Rissoles, 205 

Roast, No. I, II, 206; in the half shell, 
206 ; pan, 206 ; Mobile, 206 ; New Or- 
leans, 207 

Salad, 207 ; pickled, 208 



irndex 331 

O YSf 3RS— con tinned 

Sandwiches, 216 

Sausages, 208 

Saute\ No. I-IV, 209-216 

Scramble, 217 

Shirred, 214 

Shortcake, 215 

Souffld, No. I, II, 216-217 

Spindled, 217 

Steamed, No. I, II, 217-218 ; & la Brigh- 
ton, 218 ; Baltimore, 218 

Stew, No. I-IV, . 211-212 ; Washington, 
213 ; with bacon, 213 ; dry, 213 ; plain, 
213 ; Virginia, 214 ; celery, 214 

Stuffed, 208 ; on the half shell, 209 ; and 
spindled, 209 

Toast, 221 

Wiggle, 222 

with dumplings, 176 

with green peppers, 193 

with macaroni, No. I, II, 196, 197 

with Madeira, 196 

with mushrooms, 218 ; k la poulette, 219 ; 
en brochette, 219 ; with sweetbreads, 219 
with tripe, 221 

Prawns, ten ways to cook, 241 
Boiled, 241 
Buttered, 241 
Baked in shells, 242 
Creamed, 241 



332 ITnDex 

Prawns — continued 
Devilled, 242 

Fricassee, of, 243 ; a\ la Creole, 243 
in shells, 242 
Mayonnaise of, 241 
Patties, 242 

Scau.ops, forty ways to cook, 247 
& la Boston, 256 
a la Brestoise, 257 
a la Francaise, 257 
& la Newburg, 256 
a la Poulette, No., I, II, 258, 259 
Baked in shells, 242 ; No. I-IV, 247-248 
Boiled, 241 
Buttered, 241 
Chowder, 249 
Creamed, 253 
Curried, No. I, II, 249 
Devilled, 242, No. I-IV, 250, 251 
en brochette, 248 
Escalloped, No. I, II., 255, 256 
Fricassee of, 243 ; a la Creole, 243 
Fried, No. I- VII, 251-253 ; in butter, 253 
Fritters, 253 
in shells, 242 
Mayonnaise of, 256 
Patties, 242 
Pigs in blaukets, 248 
Plain, 255 



flnDex 333 

Scai,i,ops — continued 
Saute\ 254 
Scramble, 255 
Steamed, 254 
Stewed, No. I, II, 254 
with eggs, 251 

Shrimps, forty ways to cook, 263 
a la Bordelaise, 273 
a la Creole, 273 
a la Havana, 274 
a la Madame Begu£, 270 
a la Newburg, No. I, II, 274 
a la Poulette, 274 
a la St. Jacques, 275 
Buttered, No. I, II, 267-268 
Creamed, 263 
Croquettes, 266 
Curried, No. I-III, 271 
Cutlets, 265 
Devilled, 366 
en coquille, 267 

©scalloped, No. I, II, 269-270 ; with mush- 
rooms, 270 
Fricassee of, No. I-III, 268, 269 
in green peppers, 272 ; baked, 272, 273 
in stuffed tomatoes, 267 
Jambalaya of rice a la Madame Begue, 275 
Jellied, 264 
Mayonnaise of, 271 
on tomato toast, 263 



334 ITnDex 

Shrimps — continued 
Patties, 264, 267 
Pie, 264 
Scramble, 265 
Stewed, No. I, II, 268 
Stuffed, 265 
Wiggle, 263 
with boiled rice, 265 
with mushrooms, 266 
with spaghetti a la Madame Begue, 276 

Snails, three ways to cook, 277 
a la Madame Begu&, 277 
Baked, 277 
Bourgoyne, 277 

Terrapin, forty ways to cook, 283 
a la Baltimore, 294 
a. la Chamberlain, 294 
a la Columbia, 295 
a la Manhattan, 295 
a la Newburg, 295 
a la Philadelphia, No. I, II, 296 
a la Roi, 296 
a la Stanton, 297 
a la Washington, 297 
au Gratin 285, 

Baked, 283 ; & la Maryland, 284 
Broiled, 284 ; with bread, 284 
Club House, 285 
Creamed, 286 



ITnDex 33 5 

Terrapin — continued 

Croquettes, 285 

Cutlets, 286 

Fricassee of, 284 

in chafing dish, No. I-IV, 287, 288 

Patties, 287 

Pie, 286 

Roast, 287 

Stewed, 289 ; white, 289 ; brown, No. I, II, 
290 ; Virginia, 290 ; with cream, 191 ; a la 
Baltimore, 291 ; a la Maryland, No. I, II, 
291, 292, a la Richmond, 292 

Toasted, 292 ; No. II, III, 293 

TurTi,^, five ways to cook, 301 
Kscalloped green, 302 
Ragout of green, 302 
Soup a la Madame Begue, 303 
Stewed, No. I, II, 301 



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Books for tbe TbouseboR) 

Till the Doctor Comes 
and How to Help Him 

By George H. Hope, M.D. New edition, revised 
and brought to date, by Mary J. Kydd, M.D. 
i6mo. ...... $1.00 

A popular guide in all cases of accident and sud- 
den illness. The book is entirely trustworthy, and 
should be in every home. A feature of great value 
is a tabulation of symptoms, whereby various more 
common diseases may be detected. 

"A most admirable trearise." — Harper's Monthly* 
" Ought to be in every family." — Christian Intelligencer, 
44 For concise and sensible advice, we know of no better 
book."— Worcester Spy. 

Short Talks with Young Mothers 

On the Management of Infants and Young Children. 

By Charles Gilmore Kerley, M.D., Lecturer 

on Diseases of Children, New York Polyclinic 

Medical School and Hospital. 

Illustrated. Crown 8vo. . , Net, $1.25 

44 It is one of the books for which persons of experience 
feel profoundly grateful. . . . This book is clear, sen- 
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conveniently handled, and the print is very clear." 

The Criterion. 



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Books for tbe fbougeboK) 

Good Living 

A Practical Cookery Book for Town and Country. 
By Sara Van Buren Brugiere. Fifth edition. 
Octavo $1.75 

This book contains over 1300 recipes drawn from 
highest authorities and many countries. All the 
plainer dishes, which every family requires, and 
which are generally slighted because they are plain 
and simple, have received careful study ; roasting, 
bread- and butter-making, etc., having had great at- 
tention. Besides these, there is an endless variety 
of entries or side-dishes to suit the palate of the 
gourmet^ all simple and easy to make, giving a large 
scope for the housekeeper to furnish a varied table 
with a comparatively limited variety of material. 
Another aim, almost if not quite equal, is economy, 
every recipe given being within the reach of any 
family of moderate, even modest means, in either 
city or country. 

Catering for Two 

Comfort and Economy for Small Households. 
By Alice L. James. i6mo . . $1.25 

"A unique volume . . . contains many useful and 
suggestive hints . . . explicit and reliable directions 
accompany the menus." — Cooking School Magazine. 

M We recommend it as sensible, practical, and so clear and 
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is as tasteful as the compounds are tasty. Its perusal is 
equal to a course in a first-class cooking-school." — Woman 1 s 
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Books for tbe Ibougebolb 

The Franco-American Cookery 
Book 

Or, How to Live Well and Wisely Every 
Day in the Year 

Containing over 2000 Recipes. By Felix J. 
Deliee, Caterer of the New York Club : Ex- 
Chef of the Union and Manhattan Clubs. 
Seventh Edition. Large octavo, half leather, 
illustrated . . . . . $3.50 

A new treatise, containing 365 different bills of 
fare, giving concise instructions how to properly 
prepare and serve all kinds of domestic and foreign 
culinary provisions in every way for each succeed- 
ing season, and mostly convenient for private fa- 
milies, clubs, restaurants, hotels, etc. 

"This may be termed a perfect dictionary of cookery, and 
it is^ prepared by a gentleman most eminently qualified for 
the important work which he has accomplished." — Woman'' s 
Journal^ Boston. 

What One Can Do with a Chafing- 
Dish 

By H. L. Sawtelle. New revised and enlarged 
edition, i6mo ..... $1.00 

u Messrs. Putnam have just^ issued a revised and enlarged 
edition of a charming book entitled * What One Can Do with 
a Chafing-Dish.' I have written three works on this subject 
myself, and am therefore competent to judge the book in ques- 
tion. Miss Sawtelle's book should be in possession of every 
owner of a chafing-dish in this or any other country. The 
recipes are excellent, and while they are dainty enough to 
suit the most fastidious, they are also plain and practical." — 
Thomas J. Murray, in " Twentieth Century Cookery." 



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Books for tbe Tbougebolb 

Household Economics 

A Course of Lectures in the School of Economics 
of the University of Wisconsin. By Helen 
Campbell, author of "Prisoners of Poverty," 
"American Girls' Home Book," etc. Octavo, 
gilt top . . . . . . $1.50 

"A truly remarkable work. . . . The author evinces a 
thorough knowledge of her subject, and she treats of it in a 
luminous and logical manner, and is thoroughly practical 
. . . The book should be read in every intelligent house- 
hold where the author's living voice cannot be heard." — 
N, Y, Observer, 

The Majestic Family Cook Book 

By Adolphe Gallier, Chef of the Majestic Hotel, 
New York. Containing 1300 selected recipes, 
simplified for the use of housekeepers ; also a few 
choice bills of fare. Octavo . . $2.50 

"M. Gallier has taken advantage of his long professional 
career in the culinary art, and now presents in convenient 
form his entire lore in a neatly printed volume. . . . The 
author may be considered the most accomplished of artists. 
. . . The book is invaluable to every household." — New 
York Times, 

In City Tents 

How to Find, Furnish, and Keep a Small Home 
on Slender Means. By Christine Terhune 
Herrick, author of <4 First Aid to the Young 
Housekeeper," etc. i6mo. (By mail, $1.10). 
Net $1.00 

il This is about the brightest, truthfulest book of domestic 
common sense that has yet been written,"— The Literary 
World, 



<&♦ p. Putnam's Sons 

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OCT 99 !• 



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